Eggplant Antipasto

Name: Eggplant Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size eggplant; 1 green pepper; 1 onion; 1 stalk celery; 1 clove garlic; 1 (6 oz.) can tomato paste; 1 jar stuffed olives; 1 Tbsp. wine vinegar; 1 tsp. oregano; 1 tsp. salt; 1 tsp. pepper

Eats Now Editorial Team · 37 kcal · Vegetarian

Jump to Recipe

Eggplant Antipasto – a delicious recipe with eggplant, green pepper, onion, celery, clove garlic, tomato paste. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 medium size eggplant
1 green pepper
1 onion
1 stalk celery
1 clove garlic
1 (6 oz.) can tomato paste
1 jar stuffed olives
1 Tbsp. wine vinegar
1 tsp. oregano
1 tsp. salt
1 tsp. pepper

1
Chop the eggplant, green pepper, onion, celery and garlic and saute in oil.
2
Cook until soft and then add the tomato paste, stuffed olives, wine vinegar, oregano, salt and pepper.
3
Cook 15 to 20 minutes.
4
Mix well and serve hot or cold with any kind of chips or crackers you desire.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium size eggplant, 1 green pepper, 1 onion, 1 stalk celery, and more.

Yes, Eggplant Antipasto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
37 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Tangy Chickpea Hummus
Spicy Thai Coconut Quinoa Recipe
Spinach and Artichoke Dip
Warmed Tofu with Thick Ginger Sauce

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy