Eggplant (Aubergine) Antipasto |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day. Ingredients:
2 cups eggplants, peeled and finely chopped |
4 cups crushed tomatoes |
1 cup green pepper, seeded and finely chopped |
1 (120 g) can tuna in water, drained |
1 large onion, finely chopped |
1 cup green beans, chopped finely |
4 garlic cloves, crushed |
1 pinch clove |
1 pinch cinnamon |
1/4 cup sugar |
2 teaspoons salt |
1/2 cup balsamic vinegar |
1/2 cup oil |
Directions:
1. Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
2. Reduce heat and simmer for 15-20 minutes, stirring often.
3. Pour into freezer containers or canning jars leaving an inch headspace.
4. Cool completely, label, and freeze.
5. Defrost overnight before serving.
6. Serve this on your favourite crackers or on toasted french bread slices.
7. Makes a great gift!
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