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Eggplant Antipasto

SUBMITTED BY: Phyllis Zusman  PHOTO BY: LucyDelRey 

"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 it cold with crackers or pita bread."
Eggplant Antipasto Recipe
RECIPE RATING:
This recipe has been rated 27 times with an average star rating of 4.7
Read Reviews (23)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  9 Hrs
Original recipe yield 6 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Rose
Cocktail Ciroc French 74

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on aug. 20, 2006 by Beth 
I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on jun. 25, 2003 by THOSJOYCE 
Awesome. I served it on shredded cabbage with a dash of red wine vinegar, a few fresh green... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on mar. 24, 2005 by Georiga's peach 
This is one of the best appetizer I have ever had! Since I did'nt have any tomato paste I just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on dec. 28, 2006 by interlude 
I served this for everyone at work and before I knew it I had to give everyone a copy of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on jul. 22, 2006 by lili 
This is great!! I used to have a roommate whose mom made something like this and I loved it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on sep. 19, 2005 by JCL 
This was very good, but I doubt there was enough for 48 servings there. Once it was done, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on feb. 2, 2009 by MUFFINMAGGIE 
When I made this I didn't chop up the eggplant small enough to really fit on a cracker or pita... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on apr. 21, 2006 by LucyDelRey 
I did not peel the eggplant because the chore seems so tedious and it came fine. Be sure to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on nov. 29, 2006 by Cdawnr 
I love it. It is a little bit of work/ time consuming, but I put it out every week at our... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed on dec. 2, 2005 by dinner for breakfast 
Loved this recipe. I made it a couple of days in advance of my diner party, and could barely... MORE

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Nutritional Information
Eggplant Antipasto

Servings Per Recipe: 48

Amount Per Serving

Calories: 23

  • Total Fat: 1.7g
  • Cholesterol: 0mg
  • Sodium: 112mg
  • Total Carbs: 2g
  •     Dietary Fiber: 0.5g
  • Protein: 0.4g

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