Eggplant Antipasto

4.6
(61)

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.

5
5
5
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
8 hrs
Total Time:
9 hrs
Servings:
48
Yield:
6 cups

Ingredients

  • 1 large eggplant, peeled and cubed

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • cup chopped green bell pepper

  • ¾ cup sliced mushrooms

  • cup olive oil

  • ¼ cup water

  • ½ cup sliced stuffed green olives

  • 1 teaspoon salt

  • 1 (6 ounce) can tomato paste

  • 2 tablespoons red wine vinegar

  • 1 ½ teaspoons white sugar

  • ¼ teaspoon dried basil

  • ¼ teaspoon dried oregano

  • ¼ teaspoon ground black pepper

Directions

  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.

Nutrition Facts (per serving)

23 Calories
2g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 23
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 112mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 0g 1%
Vitamin C 2mg 2%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 75mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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