Eggplant (Aubergine) Antipasto

Total Time
Prep 45 mins
Cook 15 mins

A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.

Ingredients Nutrition


  1. Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
  2. Reduce heat and simmer for 15-20 minutes, stirring often.
  3. Pour into freezer containers or canning jars leaving an inch headspace.
  4. Cool completely, label, and freeze.
  5. Defrost overnight before serving.
  6. Serve this on your favourite crackers or on toasted french bread slices.
  7. Makes a great gift!
Most Helpful

I ditched the tuna, froze and defrosted nicely. I simmered for 2 hours for a nice paste texture.

Lilibeth April 02, 2009

I made this last week as part of my OAMC Lunchbox plan and promptly froze every last bit of it. Making it was INCREDIBLY easy - just toss everything in a pot and let simmer. I had an inkling that it would be good because it smelled wonderful while cooking... but when I defrosted it and ate it at lunch today... all I can say is WOW! It was so good. I wouldn't do anything differently!

KrabKokonas July 05, 2007