Antipasto Di Melanzane (Eggplant Appetizer)

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
  • Cut slices into 2 1/2 inch lengths.
  • Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
  • Heat olive oil in frying pan.
  • Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
  • Add eggplant, salt and pepper to sauce.
  • Stir lightly to combine.
  • Sprinkle with red chili flakes.
  • Spoon onto serving plate; serve warm or cold.
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