Eggplant Antepasto
"This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :)))"
photo by Chef Glaucia
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 1 large eggplant
- 1 large onion
- 1 red pepper
- 1 (10 ounce) can small pitted black olives, drained
- 2 garlic cloves
- 1⁄3 cup olive oil
- 3 tablespoons balsamic vinegar
- salt, oregano and black pepper to taste
directions
- Preheat oven to 350 º F.
- Wash eggplant, don't peel it.
- In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
- In a 9X13 inches glass pan, mix all the ingredients.
- Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
- Transfer to a glass container, close tightly and refrigerate for up to 1 month.
- Serve cold or at room temperature.
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Reviews
-
Just wonderful. I added a few tomatoes. Thanks,<br/>Jan -
I made this for my unconventional Italian Super Bowl party...it was loved by everyone, even the most anti-vegetable person in the room. Fantastic on home-made bruschetta. Excellent!
RECIPE SUBMITTED BY
Chef Glaucia
United States
