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Eggplant Antipasto

Eggplant Antipasto

Easy to prepare freezes well. Prepare the day before required.

Ready in: 60 minutes

Serves: 12

Complexity: very-easy

kcal: 98

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Ingredients

1 eggplant, large, peeled & cubed
1 onion, chopped
2 cloves garlic, minced
½ cup orange capsicum
¾ cup sliced mushrooms
¼ cup rice bran oil
¼ cup vegetable stock
½ cup stuffed green olives, sliced
1 tsp SIDS SALT & PEPPER
1 small can tomato paste
2 tbsp SIDS RASPBERRY VINEGAR
¼ tsp dried basil
¼ tsp dried oregano

Directions

Preheat oven to 170°C.
In a baking dish, mix eggplant, onion, garlic, capsicum, mushrooms & oil and cook covered for 10 minutes. Remove from oven and stir in vegetable stock, olives, SIDS SALT & PEPPER, tomato paste, sugar, basil, oregano & SIDS RASPBERRY VINEGAR.Bake a further 30 minutes until eggplant is tender.
Chill in fridge for 8 hours or overnight before serving.
History: Antipasto (plural antipasti) means "before the meal" and is the traditional first course of a formal Italian meal. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats in the south of Italy. Whereas in northern Italy, it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds. Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Ilalian meal. It may also be referred to as a starter, or an entrée.