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Eggplant Antipasto

herbal.chef's picture
Ingredients
  Egg plant 3 Cup (48 tbs), peeled and cubed
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Onion 1 Medium, chopped
  Sliced mushrooms/One four ounce can mushroom stems and pieces 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), crushed
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Canned tomato paste 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Wine vinegar 2 Tablespoon
  Stuffed green olives 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Teaspoon
  Oregano 1 Teaspoon
  Salt 1 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
Directions

Put the eggplant, green pepper, onion, mushrooms, garlic and oil in a skillet.
Cover and cook gently ten minutes, stirring occasionally.
Add the remaining ingredients and mix well.
Simmer, covered, until the eggplant is tender, about thirty minutes.
Put in a dish, cover and chill in the refrigerator overnight to blend flavors.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling

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