How to Make Eggplant Antipasto - A Step-by-Step Guide

Eggplant antipasto is a delicious and flavorful dish that is perfect for serving as an appetizer or a side dish. This traditional Italian recipe showcases the versatile and earthy flavor of eggplants, combined with other savory ingredients to create a rich and satisfying dish. Whether you're a fan of eggplants or looking to try something new, this recipe is sure to impress your taste buds.

The star ingredient in this dish is, of course, the eggplant. Eggplants have a mild, slightly sw...

Read more

Ingredients

  • 1 large eggplant, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ⅓ cup chopped green bell pepper
  • ¾ cup sliced mushrooms
  • ⅓ cup olive oil
  • ¼ cup water
  • ½ cup sliced stuffed green olives
  • 1 teaspoon salt
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons red wine vinegar
  • 1 ½ teaspoons white sugar
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs
  • Servings: 48
  • Yield: 6 cups

  • 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.
  • Nutrition

    23 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 112mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 75mg