This is a print preview of "Eggplant Antipasto Dip" recipe.

Eggplant Antipasto Dip Recipe
by CookEatShare Cookbook

Eggplant Antipasto Dip
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  Servings: 2

Ingredients

  • 3 c. peeled & cubed eggplant
  • 1/3 c. minced green pepper
  • 1 med. onion, coarsely minced
  • 3/4 c. sliced mushrooms (or possibly 4 ounce can)
  • 2 cloves garlic, crushed
  • 1/3 c. olive or possibly salad oil
  • 6 ounce can toamto paste
  • 1/4 c. water
  • 2 T wine vinegar
  • 1/2 c. sliced stuffed olives
  • 1 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper

Directions

  1. Mix eggplant, pepper, onion, mushrooms and garlic in oil in large frying pan. Cover and cook 10 min, stirring occasionally. Add in remaining ingredients and mix well. Simmer, covered about 30 min till eggplant is tender. Refrigerate overnight in covered container. Freezes well.