EGGPLANT ANTIPASTO
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
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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Lilli Backwater
[email protected]This is a great recipe for a party or potluck. It's easy to make and always a hit.
Smmer
[email protected]I'm not a huge fan of eggplant, but I loved this recipe! The eggplant was cooked perfectly and the flavors were amazing.
Ilva Kolemani
[email protected]This eggplant antipasto is a great way to use up leftover eggplant. It's also a healthy and delicious snack or appetizer.
Bena Muli
[email protected]I love this recipe! It's so flavorful and easy to make. I always get compliments when I serve it.
Ihtisham Ulhaq
[email protected]This recipe is easy to follow and the eggplant antipasto is delicious. I will definitely be making this again.
Shuzon vai Vip
[email protected]I've made this recipe several times now and it's always a hit. It's a great appetizer or side dish for any occasion.
Harry Jackson
[email protected]This is the best eggplant antipasto recipe I've ever tried! The eggplant is so tender and flavorful, and the sauce is perfect.
Chandan Mahato
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the flavors were amazing.
Margaret Brooks-Wright
[email protected]This recipe is a great way to use up leftover eggplant and zucchini. It's also a healthy and delicious way to get your veggies.
ABIGAIL COBBINAH
[email protected]I love the combination of flavors in this eggplant antipasto. The eggplant, tomatoes, and herbs all work together perfectly.
Johnathon Adams
[email protected]This eggplant antipasto is a great addition to any party or gathering. It's easy to make and always a hit with guests.
Romiya Gurung
[email protected]I followed the recipe exactly and the eggplant antipasto turned out great! I will definitely be making this again.
CONFIRM100 COMFIRM100
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant antipasto is so flavorful and delicious.
Kas D ThaMagicFinger
[email protected]I'm not a huge fan of eggplant, but I loved this recipe! The eggplant was cooked perfectly and the flavors were amazing.
Hasaan Mirani
[email protected]This eggplant antipasto is a great way to use up leftover eggplant. It's also a healthy and delicious snack or appetizer.
nancy oluchi
[email protected]I love this recipe! It's so easy to make and always turns out perfect.
Ahmed Phone
[email protected]The eggplant was a bit too oily for my taste, but the flavors were great. I'll definitely make it again, but I'll adjust the amount of oil I use.
Zion cat aka alpha aka montes
[email protected]This eggplant antipasto is delicious! I've made it several times now, and it's always a crowd-pleaser.
john anyinda
[email protected]I had never cooked eggplant before, but this recipe made it easy! The eggplant was tender and flavorful, and the antipasto was a hit at my party.