eggplant antipasto
This dish is easy to prepare and freezes well. It's a great way to make the most of the garden! Serve it cold with crackers or pita bread
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prep time
20 Min
cook time
40 Min
method
Bake
yield
48 serving(s)
Ingredients
- 1 large eggplant, peeled and cubed
- 1 - onion, chopped
- 2 cloves garlic, minced
- 1/3 cup green bell pepper, chopped
- 3/4 cup mushrooms, sliced
- 1/3 cup olive oil
- 1/4 cup water
- 1/2 cup green olives, stuffed and sliced
- 1 teaspoon salt
- 1 can tomato paste, 6 oz
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoon sugar
- 1/4 teaspoon basil, dried
- 1/4 teaspoon oregano, dried
- 1/4 teaspoon black pepper, ground
How To Make eggplant antipasto
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Step 1Preheat oven to 350 degrees
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Step 2In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil
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Step 3Cook covered 10 minutes in the preheated oven
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Step 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
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Step 5Continue baking, covered, for 30 minutes, or until the eggplant is tender
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Step 6Chill the mixture in the refrigerator 8 hours or overnight before serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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