EGGPLANT ANTEPASTO
This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :)))
Provided by Chef Glaucia
Categories Vegetable
Time 1h15m
Yield 16 , 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 ยบ F.
- Wash eggplant, don't peel it.
- In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
- In a 9X13 inches glass pan, mix all the ingredients.
- Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
- Transfer to a glass container, close tightly and refrigerate for up to 1 month.
- Serve cold or at room temperature.
Nutrition Facts : Calories 74.8, Fat 6.5, SaturatedFat 0.9, Sodium 155.8, Carbohydrate 4.6, Fiber 2, Sugar 1.5, Protein 0.7
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