Eggplant Antipasto
Posted On August 22, 2014
Eggplant Antipasto
Save to BigOven Persons
48
Prep Time
8 hours, 20 minutes
Cook Time
40 minutes
Total Time
9 hours
Ingredients
- 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 wine vinegar
- 1 1/2 teaspoons white sugar
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F (175°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 wine vinegar, sugar, basil, oregano and pepper.
- Continue baking 30 minutes, or until the eggplant is tender.
- Chill the mixture in the refrigerator 8 hours or overnight before serving.
Notes
Prep time includes chilling time.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Eggplant Antipasto
Serves: 48
| Amount Per Serving: | ||
|---|---|---|
| Calories | 23.9 kcal | |
| % Daily Value* | ||
| Total Fat 1.74 g | 2.7% | |
| Saturated Fat 0.24 g | 1.2% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0 | |
| Sodium 63.79 mg | 2.7% | |
| Total Carbohydrate 2.07 g | 0.7% | |
| Dietary Fiber 0.7 g | 2.8% | |
| Sugars 1.23 g | ||
| Protein 0.39 g | ||
| Vitamin A 0.36 % | Vitamin C 2.42 % | |
| Calcium 0.45 % | Iron 0.99 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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