Eggplant Antipasto

2
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Eggplant Antipasto

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

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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