Eggplant Antipasto Recipe

Name: Eggplant Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 1/3 cup chopped green bell pepper; 3/4 cup sliced mushrooms; 1/3 cup olive oil; 1/4 cup water; 1/2 cup sliced stuffed green olives; 1 teaspoon salt; 1 (6 ounce) can tomato paste; 2 tablespoons red wine vinegar; 1 1/2 teaspoons white sugar; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/4 teaspoon ground black pepper

Servings: persons

1 large eggplant, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1/3 cup chopped green bell pepper
3/4 cup sliced mushrooms
1/3 cup olive oil
1/4 cup water
1/2 cup sliced stuffed green olives
1 teaspoon salt
1 (6 ounce) can tomato paste
2 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
3
Cook covered 10 minutes in the preheated oven.
4
Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
5
Continue baking 30 minutes, or until the eggplant is tender.
6
Chill the mixture in the refrigerator 8 hour or overnight before serving.

225

kcal

Calories

Fat

Carbs

Protein

Fat 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.

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

You need 15 ingredients. The key ingredients include: 1 large eggplant, peeled and cubed, 1 onion, chopped, 2 cloves garlic, minced, 1/3 cup chopped green bell pepper, 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.

Eggplant Antipasto

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