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Eggplant Antepasto
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hr 15 min
- Servings
- 16.00 , serving(s)
Categories
- Antipasto
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Eggplant Antepasto brings together 1 large eggplant, 1 large onion, 1 red pepper in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 16 servings.
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Ingredients
- 1 large eggplant
- 1 large onion
- 1 red pepper
- 1 (10 ounce) can small pitted black olives, drained
- 2 garlic cloves
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- salt, oregano and black pepper to taste
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Instructions
Preheat oven to 350 º F.
Wash eggplant, don't peel it.
In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
In a 9X13 inches glass pan, mix all the ingredients.
Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
Transfer to a glass container, close tightly and refrigerate for up to 1 month.
Serve cold or at room temperature.
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