Ingredients
-
1
-
1
-
1
-
1
-
2
-
1/3
-
3
-
-
-
-
-
-
-
-
Directions
Eggplant Antepasto, This is my family’s favorite eggplant recipe I usually let it set in the fridge for a week before serving it We always have served it with pita chips, but it is also wonderful with toasted bread This is the appetizer that all my friends rave about :))), Just wonderful I added a few tomatoes Thanks, Jan, I made this for my unconventional Italian Super Bowl party it was loved by everyone, even the most anti-vegetable person in the room Fantastic on home-made bruschetta Excellent!
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Steps
|
1
Done
|
Preheat Oven to 350 F. |
|
2
Done
|
Wash Eggplant, Don't Peel It. |
|
3
Done
|
in a Cutting Board, Slice and Dice Eggplant, Onion and Red Pepper ( I Dice Them Really Small ). Mince the Garlic. |
|
4
Done
|
in a 9x13 Inches Glass Pan, Mix All the Ingredients. |
|
5
Done
|
Bake For 45 Minutes, Stirring Occasionally, or Until Eggplant Is Tender. |
|
6
Done
|
Transfer to a Glass Container, Close Tightly and Refrigerate For Up to 1 Month. |
|
7
Done
|
Serve Cold or at Room Temperature. |
