Eggplant (Aubergine) Antipasto
photo by Pamela
- Ready In:
- 2 cups eggplants, peeled and finely chopped
- 4 cups crushed tomatoes
- 1 cup green pepper, seeded and finely chopped
- 1 (120 g) can tuna in water, drained
- 1 large onion, finely chopped
- 1 cup green beans, chopped finely
- 4 garlic cloves, crushed
- 1 pinch clove
- 1 pinch cinnamon
- 1⁄4 cup sugar
- 2 teaspoons salt
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup oil
- Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
- Reduce heat and simmer for 15-20 minutes, stirring often.
- Pour into freezer containers or canning jars leaving an inch headspace.
- Cool completely, label, and freeze.
- Defrost overnight before serving.
- Serve this on your favourite crackers or on toasted french bread slices.
- Makes a great gift!
Questions & Replies
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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!
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!