Eggplant Antepasto

1. 1

   Preheat oven to 350 u00b0 F.

2. 2

   Wash eggplant, don't peel it.

3. 3

   In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.

4. 4

   In a 9X13 inches glass pan, mix all the ingredients.

5. 5

   Bake for 45 minutes, stirring occasionally, or until eggplant is tender.

6. 6

   Transfer to a glass container, close tightly and refrigerate for up to 1 month.

7. 7

   Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.