eggplant antipasto

Ingredients

• Servings: 6


• 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 vinegar


• 1 1/2 teaspoons white sugar


• 1/4 teaspoon dried basil


• 1/4 teaspoon dried oregano


• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 9 hrs



• 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 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.