Eggplant Antipasto

Eggplant Antipasto

39

"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 with crackers or pita bread."

Ingredients

9 h servings 23 cals
Serving size has been adjusted!

Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 23 kcal
  • 1%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

39
  1. 50 Ratings

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Most helpful

I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PER...

Most helpful critical

Almost there, no bell peppers, no mushrooms and no green stuffed olives. Instead use; sicilian green olives (pitted) and capers.....that is the authentic version of caponata!

I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PER...

When I made this I didn't chop up the eggplant small enough to really fit on a cracker or pita chip with much else.... i guess i wasn't really thinking as i was chopping. But, after it cooked, t...

Awesome. I served it on shredded cabbage with a dash of red wine vinegar, a few fresh green olives and plum tomatoes sliced, and topped with shredded parmesan. Like an exotic "downtown" summer...

This is one of the best appetizer I have ever had! Since I did'nt have any tomato paste I just used Italian garlic tomato paste it is just as good. Thank you so much!

This was very good, but I doubt there was enough for 48 servings there. Once it was done, I made some italian toasts and spread the antipasto over them, sprinkled some parmesian on top and put i...

Fantastic. I don't bother peeling the eggplant, and I personally don't like mushrooms or olives. I substitute zucchini for the mushrooms, and 1-2 tbl of capers for the olives. Instead of the vin...

This is great!! I used to have a roommate whose mom made something like this and I loved it. The recipe sounded akin to what she made but I had no idea what it was called. Anyway, instead of usi...

I made this for a girls night out picnic. I didn't add green peppers yet the recipe was simply delicious.

I keep trying to eat this cold on a cracker, but it is SOOO delicious served hot over rice!!!!!!