Eggplant Antepasto

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

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

Recipe

• 1 preheat oven to 350 º 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.