2 cups cooked eggplant
2 teaspoons paprika
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 cup crushed red pepper flakes
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 cup red wine
1 teaspoon white vinegar
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
lettuce leaves
Place eggplant in a large bowl.
Place the paprika, salt, oregano, bell pepper, celery, red wine, vinegar, and salt and sugar in a small bowl. Mix well and place eggplant in a separate large bowl. Cover, and refrigerate approximately 1 hour, turning frequently.
Heat oil in a large skillet over medium heat. Crumble onions and serve eggplant using spoon.
Place eggplant into a separate serving bowl. In a separate bowl, mix together Italian dressing, white vinegar, and sugar, then spoon over eggplant