Ingredients
-
2
-
4
-
1
-
1
-
1
-
1
-
4
-
1
-
1
-
1/4
-
2
-
1/2
-
1/2
-
-
Directions
Eggplant (Aubergine) Antipasto, A great appetizer created for RSC#7 If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd Or can also freeze the extras to have on hand for another day , 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!
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Steps
|
1
Done
|
Add All Ingredients to a Large Saucepan and Heat Over Medium Heat Until Mixture Bgins to Boil. |
|
2
Done
|
Reduce Heat and Simmer For 15-20 Minutes, Stirring Often. |
|
3
Done
|
Pour Into Freezer Containers or Canning Jars Leaving an Inch Headspace. |
|
4
Done
|
Cool Completely, Label, and Freeze. |
|
5
Done
|
Defrost Overnight Before Serving. |
|
6
Done
|
Serve This on Your Favourite Crackers or on Toasted French Bread Slices. |
|
7
Done
|
Makes a Great Gift! |
