Eggplant Antipasto

Print PrintShare with Friends


A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   4 cups crushed tomatoes
  • add   4 garlic cloves
  • add   1 (120 g) can tuna in water
  • add   1/4 cup sugar
  • add   1 cup green beans
  • add   1 pinch cinnamon
  • add   1/2 cup balsamic vinegar
  • add   1 pinch cloves
  • add   1 cup green peppers
  • add   2 teaspoons salt
  • add   1 large onion
  • add   2 cups eggplant
  • add   1/2 cup oil


  1. Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
  2. Reduce heat and simmer for 15-20 minutes, stirring often.
  3. Pour into freezer containers or canning jars leaving an inch headspace.
  4. Cool completely, label, and freeze.
  5. Defrost overnight before serving.
  6. Serve this on your favourite crackers or on toasted french bread slices.
  7. Makes a great gift!