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Eggplant Antipasto
SUBMITTED BY:
Phyllis Zusman
PHOTO BY:
AGENTLUCY
"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."
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
40 Min
READY IN
9 Hrs
Original recipe yield 6 cups
SERVINGS
(
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)
Servings
US
METRIC
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
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DIRECTIONS
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 wine 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.
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REVIEWS
Reviewed on Mar. 24, 2005 by
Georiga's peach
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Georiga's peach
Mar. 24, 2005
This is one of the best appetizer I have ever had! Since I did'nt have any tomato paste I just used Italian garlic tomato paste it is just as good. Thank you so much!
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5 users found this review helpful
This is one of the best appetizer I have ever had! Since I did'nt have any tomato paste I just...
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Reviewed on Jul. 22, 2006 by lili
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lili
Jul. 22, 2006
This is great!! I used to have a roommate whose mom made something like this and I loved it. The recipe sounded akin to what she made but I had no idea what it was called. Anyway, instead of using red wine vinegar I used balsamic vinegar, just a personal preference of mine, but I think it really helped to develop the flavor, and I used a 1/4 cup of it. The only other alterations were more garlic, not peeling the eggplant, and I didn't have oregano and basil at hand but I had italian seasonings, so I used a 1/2 tsp of that, instead. Oh, and I didn't bother to add the sugar since balsamic vinegar already has some sweetness to it.
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4 users found this review helpful
This is great!! I used to have a roommate whose mom made something like this and I loved it....
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Reviewed on Sep. 19, 2005 by
JCL
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JCL
Sep. 19, 2005
This was very good, but I doubt there was enough for 48 servings there. Once it was done, I made some italian toasts and spread the antipasto over them, sprinkled some parmesian on top and put it back in the oven for about 5 minutes. It was a big hit at my party.
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4 users found this review helpful
This was very good, but I doubt there was enough for 48 servings there. Once it was done, I...
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Reviewed on Jun. 25, 2003 by
THOSJOYCE
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THOSJOYCE
Jun. 25, 2003
Awesome. I served it on shredded cabbage with a dash of red wine vinegar, a few fresh green olives and plum tomatoes sliced, and topped with shredded parmesan. Like an exotic "downtown" summer salad. Really fresh and tasty on a sweltering day. You must try it.
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4 users found this review helpful
Awesome. I served it on shredded cabbage with a dash of red wine vinegar, a few fresh green...
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Reviewed on Aug. 20, 2006 by Beth
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Beth
Aug. 20, 2006
I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PERFECT, not marinara-ish AT ALL! I served it with toasted pita chips and it was more popular than the regular salsa/chips on the table. EVERYONE raved about it! I will definitely make this again, not only for home enjoyment but for my company's potluck lunches. Easy, elegant, and very yummy. Splurge for pita chips or toast some French or Italian bread and skip the saltines or Ritz crackers.
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3 users found this review helpful
I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the...
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Reviewed on Dec. 28, 2006 by interlude
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interlude
Dec. 28, 2006
I served this for everyone at work and before I knew it I had to give everyone a copy of the recipe! They just loved it!
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2 users found this review helpful
I served this for everyone at work and before I knew it I had to give everyone a copy of the...
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Reviewed on Apr. 21, 2006 by
AGENTLUCY
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AGENTLUCY
Apr. 21, 2006
I did not peel the eggplant because the chore seems so tedious and it came fine. Be sure to place the chopped up eggplant and sprinkle and toss the salt and place in colander for 30 minutes. This drains the bitter juices from the eggplant. I served this cold on top of crackers (SEE MY PHOTO). I do recommend serving this on top of Ritz crackers if serving to company. TY for the recipe!! BTW, this recipe is totally vegan too!
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2 users found this review helpful
I did not peel the eggplant because the chore seems so tedious and it came fine. Be sure to...
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Reviewed on Dec. 2, 2005 by
dinner for breakfast
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dinner for breakfast
Dec. 2, 2005
Loved this recipe. I made it a couple of days in advance of my diner party, and could barely resist eating it before hand. I didn't change anything from the recipe, but next time I will add more mushrooms.
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2 users found this review helpful
Loved this recipe. I made it a couple of days in advance of my diner party, and could barely...
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Reviewed on Sep. 28, 2007 by Jrab
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Jrab
Sep. 28, 2007
This antipasto was absolutely delicious. I like it hot or cold.
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1 user found this review helpful
This antipasto was absolutely delicious. I like it hot or cold.
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Reviewed on Nov. 29, 2006 by Cdawnr
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Cdawnr
Nov. 29, 2006
I love it. It is a little bit of work/ time consuming, but I put it out every week at our Sabbath table to go on the challah...and my 1 year old loves it too!
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1 user found this review helpful
I love it. It is a little bit of work/ time consuming, but I put it out every week at our...
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