Eggplant Antipasto

Name: Eggplant Antipasto
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons dried basil; 1 large eggplant, peeled and cubed; 2 cloves garlic, minced; 79 milliliters chopped green bell pepper; 0 teaspoons ground black pepper; 177 milliliters sliced mushrooms; 79 milliliters olive oil; 1 onion, chopped; 0 teaspoons dried oregano; 118 milliliters sliced stuffed green olives; 2 Tbsps red wine vinegar; 1 teaspoon salt; 170 grams tomato paste; 59 milliliters water; 2 teaspoons white sugar

Eggplant Antipasto requires around 9 hours from start to finish. One serving contains 183 calories, 3g of protein, and 14g of fat. For 90 cents per serving, you get a hor d'oeuvre that serves 6. A mixture of tomato paste, wine vinegar, mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.

Ingredients you will need

Green Pepper

Mushrooms

Olive Oil

Eggplant

Garlic

Onion

Equipment you will use

Baking Pan

Cook covered 10 minutes in the preheated oven.

Equipment you will use

Oven

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.

Ingredients you will need

Red Wine Vinegar