Eggplant (Aubergine) Antipasto Recipe

Name: Eggplant (Aubergine) Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants; oil, for frying eggplant; 2 cups onions, coarsely chopped; 1 garlic clove, chopped; 2 cups celery, chopped; ¼ cup olive oil; 2 cups tomato paste; 1 cup water; 2 (11 ounce) jars green olives; 1 ½ cups capers; 1 teaspoon sugar; salt and pepper

Servings: persons

3 large eggplants
oil, for frying eggplant
2 cups onions, coarsely chopped
1 garlic clove, chopped
2 cups celery, chopped
¼ cup olive oil
2 cups tomato paste
1 cup water
2 (11 ounce) jars green olives
1 ½ cups capers
1 teaspoon sugar
salt and pepper

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).

282

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 12 ingredients. The key ingredients include: 3 large eggplants, oil, for frying eggplant, 2 cups onions, coarsely chopped, 1 garlic clove, chopped, and more.

Yes, Eggplant (Aubergine) 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 (Aubergine) Antipasto

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