EGGPLANT ANTIPASTO

EGGPLANT ANTIPASTO image

Provided by Eileen Simon

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