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Eggplant (Aubergine) Antipasto

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“This came from a great lady in south Louisiana who I love dearly. She was nice enough to share this with me and told me I could share with you.”
8 pints

Ingredients Nutrition


  1. Cut unpeeled eggplant into 1 inch cubes.
  2. Fry on all sides in 1/2 inch of salad oil.
  3. Drain on paper towels.
  4. Saute onion, celery and garlic in olive oil.
  5. Add tomato paste and cook slowly for 10 minutes.
  6. Add water and remaining ingredients.
  7. Cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking.
  8. Remove from heat and allow to cool slightly.
  9. You can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).

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