eggplant antipasto

Recipe by
Eileen Simon
The Villages, FL

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.

yield 48 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For eggplant antipasto

  • 1 lg
    eggplant, peeled and cubed
  • 1 md
    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
    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

  • 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
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