EGGPLANT ANTIPASTO

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EGGPLANT ANTIPASTO image

This dish is easy to prepare and freezes well. It's a great way to make the most of the garden! Serve it cold with crackers or pita bread

Provided by Eileen Simon

Categories     Vegetable Appetizers

Time 1h

Number Of Ingredients 15

1 large eggplant, peeled and cubed
1 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 green olives, stuffed and sliced
1 tsp salt
1 can(s) tomato paste, 6 oz
2 Tbsp red wine vinegar
1-1/2 tsp sugar
1/4 tsp basil, dried
1/4 tsp oregano, dried
1/4 tsp black pepper, ground

Steps:

  • 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, covered, for 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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