I ditched the tuna, froze and defrosted nicely. I simmered for 2 hours for a nice paste texture.
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!
Just realized I hadn't rated this. This is a wonderful appetizer! The flavor is kinda sweet & sour and tastes terrific with crackers. I put some in the freezer for Christmas Eve! Thanks for sharing Pamela!
I might lower the sugar a bit next time and actually buy crackers to eat it with too... eating with a spoon is ok, but I'm sure it would taste better with a nice cracker. Oh well, the rest of the antipasto is happily waiting for me in the freezer.
I really enjoyed this, and DH gave it a 4.5 so I rounded up. :) We tried it out on crackers, but I think it would definitely go better with some good-quality bread toasted under the broiler, so you can taste the antipasto more, with crackers the cracker taste comes out too much, IMO, or use a cracker that's quite plain. And you definitely want all the flavour of this yummy topping to come through! I've never tried eggplant before, and I'm glad I tried it out with this recipe! It's great to get my family eating all the healthy veggies in this appetizer. You can feel good about serving this! It really has a LOT of flavour, and just the right amount of tang to it. :) I'm glad I made the whole recipe, now I have lots for another day waiting in the freezer!