Eggplant Antipasto
48 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
Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
Cook covered 10 minutes in the preheated oven.
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.
Continue baking 30 minutes, or until the eggplant is tender.
Chill the mixture in the refrigerator 8 hour or overnight before serving.
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
