Eggplant Antepasto

Recipe by Chef Glaucia
READY IN: 1hr 15mins
SERVES: 16
YIELD: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 º F.
  • Wash eggplant, don't peel it.
  • In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
  • In a 9X13 inches glass pan, mix all the ingredients.
  • Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
  • Transfer to a glass container, close tightly and refrigerate for up to 1 month.
  • Serve cold or at room temperature.
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