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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Rating:
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Comments:
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

Step-By-Step

1Preheat oven to 350 degrees

2In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil

3Cook covered 10 minutes in the preheated oven

4Remove 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

5Continue baking 30 minutes, or until the eggplant is tender

6Chill 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