Eggplant (aubergine) Antipasto Recipe

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• 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

• 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

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Vegetarian

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• eggplant
• easy
• italian
• garlic
• cheese
• side
• onion
• vegetarian
• tomato
• tomatoes
• vegetables
• pasta
• quick
• appetizer
• zucchini
• colorful
• antipasto
• casserole
• tasty
• pepper