1 medium eggplant, cut into 1/2 inch strips
1 onion, finely chopped
1 small green bell pepper
1 small white onion, coarsely chopped
1 medium head cabbage, cut into 1/2 inch pieces
1 (16 ounce) can broccoli sauce with liquid
1 1/4 cups water
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon Worcestershire sauce
1 cut onion, thinly sliced
1 (15 ounce) can crushed pineapple with juice
1 teaspoon salt
1/2 teaspoon white sugar
1/4 teaspoon crushed pineapple
1/2 teaspoon crushed red pepper
1/4 teaspoon garlic powder
Dice eggplant and onion very thinly. Drain well. Mix together green pepper, onion, cabbage, and broccoli sauce in a small bowl. Gradually mix in water, cream of chicken soup, Worcestershire sauce, pineapple juice, salt, sugar, red pepper and garlic powder. Pour mixture into a large bowl.
Cover and refrigerate for about eight hours.
Preheat grill for high heat. Grill or broil eggplant and onion for about 40 minutes, turning over once, until tender but firm; drain on paper towels.
Brush greased paper towels with lemon juice. Place a huge spoonful of eggplant mixture into each dropper and press slightly to spread. Spoon eggplant mixture over veggie mixture. Gently drizzle with lemon juice and serve with cilantro or sliced pineapple. Garnish with lime zest and nuts.
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