As always, the food was delicious. I do believe Sue had been cooking for a week and my favorite was the Steak Marsala. For the occasion, I opted for a tradition antipasto. Since I had one last eggplant from the garden, I tried Eggplant Antipasto. Teamed with prosciutto, mortadella and crostini for a delicious appetizer. This is also delicious served warm over pasta.
Eggplant Antipasto
1 large or 2 small eggplants, peeled and chopped into 1/2 inch pieces
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 8-ounce package sliced baby portabello mushrooms
1/3 cup olive oil
1/4 cup water
1/2 cup sliced green olives
1 teaspoon salt
1 6-ounce can tomato paste
2 tablespoons red wine vinegar
1 1/2 teaspoon sugar
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon freshly ground pepper
Preheat oven to 350 degrees F. In a 9x12 inch baking pan, mix the vegetables and olive oil. Cover and bake for 10 minutes. Add the remaining ingredients and continue baking for 30 minutes or until the eggplant is tender. Remove the cover for the last 1o minutes of baking. Chill and serve with crostini or crackers.
Such a wonderful blend of flavors!
ReplyDeleteAnd very easy to make!
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