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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :))) Ingredients:
1 large eggplant |
1 large onion |
1 red pepper |
1 (10 ounce) can small pitted black olives, drained |
2 garlic cloves |
1/3 cup olive oil |
3 tablespoons balsamic vinegar |
salt, oregano and black pepper to taste |
Directions:
1. Preheat oven to 350 ยบ F.
2. Wash eggplant, don't peel it.
3. In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
4. In a 9X13 inches glass pan, mix all the ingredients.
5. Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
6. Transfer to a glass container, close tightly and refrigerate for up to 1 month.
7. Serve cold or at room temperature.
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