Eggplant Antipasto Recipe
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Eggplant Antipasto

By: Phyllis Zusman 
"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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (34)

What to Drink?
Wine Rose
Cocktail Ciroc French 74
Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
9 Hrs

Servings  (Help)

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Original Recipe Yield 6 cups
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 23 | Total Fat: 1.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 20, 2006 by Beth   view full review
I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 24, 2005 by Georiga's peach   view full review
This is one of the best appetizer I have ever had! Since I did'nt have any tomato paste I just...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 2, 2009 by MUFFINMAGGIE   view full review
When I made this I didn't chop up the eggplant small enough to really fit on a cracker or pita...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 25, 2003 by THOSJOYCE   view full review
Awesome. I served it on shredded cabbage with a dash of red wine vinegar, a few fresh green...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 19, 2005 by JCL   view full review
This was very good, but I doubt there was enough for 48 servings there. Once it was done, I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 22, 2006 by lili   view full review
This is great!! I used to have a roommate whose mom made something like this and I loved it....
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 23, 2010 by katrwag Supporting Member (Click to learn more about Supporting Membership)  view full review
I keep trying to eat this cold on a cracker, but it is SOOO delicious served hot over rice!!!!!!
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 21, 2006 by LucyDelRey   view full review
I did not peel the eggplant because the chore seems so tedious and it came fine. Be sure to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 12, 2010 by jay   view full review
I made this for a girls night out picnic. I didn't add green peppers yet the recipe was simply...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 30, 2008 by Liz L.   view full review
Fantastic. I don't bother peeling the eggplant, and I personally don't like mushrooms or...

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