Ingredients
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2
-
1/4
-
3
-
4
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Antipasto Di Melanzane (Eggplant Appetizer), This can be served warm or cold, perfect served with toasted bread (crostini), I was searching to duplicate the Antipasto di Melanzane that I love at a neighborhood Italian bistro and I must say, this recipe is every bit as delicious as theirs! Thanks Katie in the UP! your recipe is perfect as is , This can be served warm or cold, perfect served with toasted bread (crostini)
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Steps
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1
Done
|
Cut Washed, Unpeeled Eggplant Lengthwise Into 1/4 Inch Slices. |
|
2
Done
|
Cut Slices Into 2 1/2 Inch Lengths. |
|
3
Done
|
Place on Baking Sheet, Sprayed With Cooking Spray and Bake For 20 to 30 Minutes Until Eggplant Is Soft. |
|
4
Done
|
Heat Olive Oil in Frying Pan. |
|
5
Done
|
Add Peeled and Crushed Garlic, Seeded and Chopped Tomatoes, Tomato Paste and Water; Cook Uncovered For 10 Minutes or Until Sauce Is Thick. |
|
6
Done
|
Add Eggplant, Salt and Pepper to Sauce. |
|
7
Done
|
Stir Lightly to Combine. |
|
8
Done
|
Sprinkle With Red Chili Flakes. |
|
9
Done
|
Spoon Onto Serving Plate; Serve Warm or Cold. |
