Eggplant appetizer

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

Recipe by Caion Alves


Prep time


Cooking timeminutes

Make an Eggplant Antipasto using the ingredients below and following the step-by-step preparation method.


  • 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


  • 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.

Recipe Video

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