Eggplant Antipasto

Description

This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It’s a great way to make the most of the garden! Serve with crackers or pita bread.

Ingredients

• 1 large eggplant, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• ⅓ cup chopped green bell pepper
• ¾ cup sliced mushrooms
• ⅓ cup olive oil
• ¼ cup water
• ½ cup sliced stuffed green olives
• 1 teaspoon salt
• 1 (6 ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 1 ½ teaspoons white sugar
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon ground black pepper

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 9 hrs

Servings: 48