Antipasto Di Melanzane (Eggplant Appetizer)

1. 1

   Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.

2. 2

   Cut slices into 2 1/2 inch lengths.

3. 3

   Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.

4. 4

   Heat olive oil in frying pan.

5. 5

   Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.

6. 6

   Add eggplant, salt and pepper to sauce.

7. 7

   Stir lightly to combine.

8. 8

   Sprinkle with red chili flakes.

9. 9

   Spoon onto serving plate; serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.