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Eggplant Antipasto

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."
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9 h servings 23 cals
Serving size has been adjusted!
Original recipe yields 48 servings


  • Calories:
  • 23 kcal
  • 1%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 44
  1. 55 Ratings

Most helpful positive review

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 PER...

Most helpful critical review

Almost there, no bell peppers, no mushrooms and no green stuffed olives. Instead use; sicilian green olives (pitted) and capers.....that is the authentic version of caponata!

Most helpful
Most positive
Least positive

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 PER...

When I made this I didn't chop up the eggplant small enough to really fit on a cracker or pita chip with much else.... i guess i wasn't really thinking as i was chopping. But, after it cooked, t...

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...

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!

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 i...

Fantastic. I don't bother peeling the eggplant, and I personally don't like mushrooms or olives. I substitute zucchini for the mushrooms, and 1-2 tbl of capers for the olives. Instead of the vin...

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 usi...

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. Thi...

I made this for a girls night out picnic. I didn't add green peppers yet the recipe was simply delicious.

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