Antipasto Di Melanzane (Eggplant Appetizer)

"This can be served warm or cold, perfect served with toasted bread (crostini)"
 
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Ready In:
40mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
  • Cut slices into 2 1/2 inch lengths.
  • Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
  • Heat olive oil in frying pan.
  • Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
  • Add eggplant, salt and pepper to sauce.
  • Stir lightly to combine.
  • Sprinkle with red chili flakes.
  • Spoon onto serving plate; serve warm or cold.

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Reviews

  1. I was searching to duplicate the Antipasto di Melanzane that I love at a neighborhood Italian bistro and I must say, this recipe is every bit as delicious as theirs! Thanks Katie in the UP! your recipe is perfect as is.
     
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