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Eggplant Antipasto
By: www.allrecipes.com
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 it cold with crackers or pita bread.
Added: 22 April 2008    Views: 148  
Path :  Food    Recipes    Appetizers
Keywords: antipaso   eggplant   baking   gourmet   cook   cooking   hungry   ingredient   fat   eat   dinner   snacks   appetizers   food  
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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 it cold with crackers or pita bread

Preparation Time : 20 MIN
Cook Time : 40 MIN
Ready in : 8Hr 35 MIN
6 Servings

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

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  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 hour or overnight before serving.


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www.allrecipes.com
Eggplant Antipasto
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