Eggplant Antipasto

This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It's a great way to make the most of the garden! Serve with crackers or pita bread.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 23 Calories

Ingredients

• ¼ cup water
• 1 teaspoon salt
• 1 onion, chopped
• ¼ teaspoon ground black pepper
• 1 ½ teaspoons white sugar
• ⅓ cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• ¼ teaspoon dried basil
• 1 (6 ounce) can tomato paste
• ¼ teaspoon dried oregano
• ⅓ cup chopped green bell pepper
• 1 large eggplant, peeled and cubed
• ¾ cup sliced mushrooms
• ½ cup sliced stuffed green olives

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.

Step 3

Cook covered 10 minutes in the preheated oven.

Step 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.

Step 5

Continue baking 30 minutes, or until the eggplant is tender.

Step 6

Chill the mixture in the refrigerator 8 hour or overnight before serving.