Eggplant Antipasto

Eggplant Antipasto

37 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    9 h
Phyllis Zusman
Recipe by  Phyllis Zusman

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

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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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Reviews (37)

Rate This Recipe
Beth
52

Beth

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 PERFECT, not marinara-ish AT ALL! I served it with toasted pita chips and it was more popular than the regular salsa/chips on the table. EVERYONE raved about it! I will definitely make this again, not only for home enjoyment but for my company's potluck lunches. Easy, elegant, and very yummy. Splurge for pita chips or toast some French or Italian bread and skip the saltines or Ritz crackers.

MUFFINMAGGIE
33

MUFFINMAGGIE

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, to remedy the situation, i put the whole thing in a food processor. Man is it good! It came out as more of a dip, but it's a delicious dip, and so healthy.

THOSJOYCE
31

THOSJOYCE

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 salad. Really fresh and tasty on a sweltering day. You must try it.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 23 cal
  • 1%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 1.9 g
  • < 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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