Eggplant Antipasto

Eileen Simon


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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20 Min
40 Min


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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
1/2 c
stuffed green olives, sliced
1 tsp
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

How to Make Eggplant Antipasto


  • 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

Printable Recipe Card

About Eggplant Antipasto

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

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