Eggplant Antipasto

Eileen Simon

By
@eileen6715

This dish is easy to prepare and freezes well. It's a great way to make the most of the garden. Serve cold with crackers or pita bread.


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Serves:

48

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 large
eggplant, peeled and cubed
1 medium
onion, chopped
2 clove
garlic, minced
1/3 c
green bell pepper, chopped
3/4 c
mushrooms, sliced
1/3 c
olive oil
1/4 c
water
1/2 c
stuffed green olives, sliced
1 tsp
salt
1 can(s)
tomato paste (6 oz)
2 Tbsp
red wine vinegar
3/2 tsp
sugar (white)
1/4 tsp
dried basil
1/4 tsp
dried oregano
1/4 tsp
ground black pepper

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil
3
Cook covered 10 minutes in the preheated oven
4
Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper
5
Continue baking 30 minutes, or until the eggplant is tender
6
Chill the mixture in the refrigerator 8 hours or overnight before serving

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy