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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggplant Antipasto Recipe

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This recipe for Eggplant Antipasto is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups peeled cubed eggplant (1 large eggplant makes 3 cups)
1/3 cup chopped green peppers
1 medium onion chopped
1/3 cup olive oil (or salad oil)
1 - 4 oz. can mushrooms-stems and juices
2 cloves of garlic, crushed (LR-too much or delete)
1 can tomato paste
1/4 cup water
2 teaspoons wine vinegar
1/2 cup stuffed olives sliced
1/2 teaspoon oregano
1 teaspoon salt
1/8 teaspoon pepper
Directions:
Directions:
Cover eggplant, green pepper, onion, mushroom, garlic and oil in a skillet and cook gently 10 minutes, stirring occasionally. Add all remaining ingredients and mix well. Simmer covered until eggplant is tender-about 30 minutes. Chill overnight in covered dish in refrigerator. Has to set to blend flavors.
Number Of Servings:
Number Of Servings:
Yield - about 1 quart

 

 

 

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