Recipe

Eggplant (aubergine) Antipasto Recipe


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Ingredients
  • 1/4 c sugar .
  • 1 pinch cinnamon .
  • 1 pinch cloves .
  • 2 c eggplants, peeled & finely sliced .
  • 4 c crushed tomatoes .
  • 1 (120 g) can tuna in water, drained .
  • 2 tsps salt .
  • 1/2 c oil .
  • 1 c green beans, sliced finely .
  • 4 garlic cloves, crushed .
  • 1/2 c balsamic vinegar .
  • 1 large onion, finely sliced .
  • 1 c green peppers, seeded & finely sliced

Directions
  • Step #1 Add all ingredients to a large saucepan & heat over med-heat/flame until mixture bgins to boil.
  • Step #2 Reduce heat & let simmer for 15-20 mins, stirring often.
  • Step #3 Pour into freezer containers or canning jars leaving an inch headspace.
  • Step #4 Cool completely, label, & freeze.
  • Step #5 Defrost overnight before serving.
  • Step #6 Serve this on your favourite crackers or on toasted french bread slices.
  • Enjoy the Eggplant (Aubergine) Antipasto recipe

Related Categories

Vegetarian / Vegetarian
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