Eggplant Antipasto
A delicious addition to a charcuterie board or topping for bread or crackers
Ingredients
- 2 eggplants medium sized
- 12 tomatoes paste or field both work well
- 1 onion
- 4 garlic cloves
- 2 sweet peppers, any colour
- 2 cups chopped mushrooms 4-5 large
- ¼ cup extra virgin olive oil
- fresh ground salt and pepper
- 1 cup sliced olives variety of types recommended
- ¼ cup red wine vinegar or regular
- 2 tsp white sugar
- 2 Tbsp tomato paste
- 1 tsp dried basil
- 2 tsp dried oregano
Instructions
- Preheat oven to 350°.
- Line a large sheet pan with parchment paper. Cut tomatoes in half and remove any core and green parts. Spread face up on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15 - 25 minutes, depending on water content of tomatoes, until soft.
- While tomatoes are roasting, chop eggplant, onion, peppers, and mushrooms into similar sized small chunks. Add to baking sheet and return to oven for about 20 minutes, stirring after 10.
- Mince garlic and add to vegetables, roast for another 10 minutes or until most of the liquid is reduced and veggies are very soft.
- Carefully pour contents of sheet pan into large pot. Add olives, vinegar, sugar, tomato paste, basil and oregano. Stir to combine and bring to a simmer for about 15 minutes. Taste and adjust seasoning if necessary.
- Ladle antipasto into clean jars. Refrigerate over night before serving.
- Can be processed for longer storage. Using safe food canning method, use clean sterilized jars and new lids and process jars according to size, between 8 and 15 minutes.
Notes
Water bath canning the jars will allow you to store the antipasto for at least a year in the pantry. Make sure you use clean jars and new seals and lids. Process by fully immersing jars in boiling water for 8 minutes if using 250 ml jars or 15 minutes for 500 ml jars.
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