Baked Eggplant Antipasto

Name: Baked Eggplant Antipasto
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams tomato sauce; 397 grams diced tomatoes; 2 larges eggplant; 12 servings Fresh parsley, oregano and basil; 6 cloves garlic; 12 servings Ground pepper; 227 grams marinated artichoke hearts; 28 grams Fresh m zarella and grated cheese (pecorino romano, parmesan) Omit cheese for a vegan meal; 237 milliliters half toasted pine nuts; 1 red onion; 227 grams roasted red peppers

Baked Eggplant Antipasto is a gluten free, primal, and vegetarian recipe with 12 servings. This hor d'oeuvre has 149 calories, 4g of protein, and 10g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. Head to the store and pick up half cup pine nuts, canned tomatoes, eggplant, and a few other things to make it today.