eggplant antipasto

Ingredients

• Servings: 6
• 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 vinegar
• 1 1/2 teaspoons white sugar
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
• cook covered 10 minutes in the preheated oven.
• remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red vinegar, sugar, basil, oregano and pepper.
• continue baking 30 minutes, or until the eggplant is tender.
• chill the mixture in the refrigerator 8 hour or overnight before serving.