Eggplant Antipasto

Name: Eggplant Antipasto
Yield: 48
Ingredients: 1 large eggplant, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 1/3 cup chopped green bell pepper; 3/4 cup sliced mushrooms; 1/3 cup olive oil; 1/4 cup water; 1/2 cup sliced stuffed green olives; 1 teaspoon salt; 1 (6 ounce) can tomato paste; 2 tablespoons red wine vinegar; 1 1/2 teaspoons white sugar; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/4 teaspoon ground black pepper

Eggplant Antipasto was pinched from <a href="http://allrecipes.com/recipe/21744/eggplant-antipasto/" target="_blank">allrecipes.com.</a>

""This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It's a great way to make the most of the garden! Serve with crackers or pita bread."..."

INGREDIENTS

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1 large eggplant, peeled and cubed

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1 onion, chopped

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2 cloves garlic, minced

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1/3 cup chopped green bell pepper

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3/4 cup sliced mushrooms

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1/3 cup olive oil

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1/4 cup water

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1/2 cup sliced stuffed green olives

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1 teaspoon salt

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1 (6 ounce) can tomato paste

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2 tablespoons red wine vinegar

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1 1/2 teaspoons white sugar

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1/4 teaspoon dried basil

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1/4 teaspoon dried oregano

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1/4 teaspoon ground black pepper

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