This antipasto can be served as an appetizer or accompaniment to bread, toast or salads. It can also be used as a filling in sandwiches or in pasta, as a variation on the traditional eggplant paste.
Eggplant appetizer
Servings
4
servingsPrep time
30
minutesCooking timeminutes
Make an Eggplant Antipasto using the ingredients below and following the step-by-step preparation method.
Ingredients
2 medium eggplants
2 red peppers
1 big onion
3 minced garlic cloves
1/2 cup olive oil
1/2 cup red wine vinegar
Salt and pepper to taste
1 tablespoon of oregano
1 tablespoon chopped parsley
Directions
- Wash the eggplants and peppers and cut them into small cubes.
Chop the onion into small pieces. - In a large pan, heat the oil over medium-high heat.
Add the onion and garlic and sauté for 2 to 3 minutes, until the onion is soft and translucent. - Add the diced eggplant and bell pepper to the pan and mix well with the onion and garlic.
Cook for about 10 minutes, stirring occasionally, until the eggplants are tender. - Add red wine vinegar, salt, pepper and oregano.
Stir well and cook for another 5 minutes. - Remove from heat and let cool to room temperature.
Add the chopped parsley and mix well. - Serve the eggplant appetizer at room temperature or chilled.
