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Eggplant Antipasto

Eggplant Antipasto

3 3 3 3 3 5
6
Recipe by
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Ingredients

  • 1 eggplant (peeled and cubed)
  • 1 onion (chopped)
  • 2 cloves minced garlic
  • 13 cup green bell pepper (chopped)
  • 34 cup sliced mushrooms
  • 13 cup olive oil
  • 14 cup water
  • 12 cup green olives (sliced stuffed)
  • 1 tsp salt
  • 6 ozs tomato paste
  • 2 tbsps red wine vinegar
  • 1 12 tsps white sugar
  • 14 tsp dried basil
  • 14 tsp dried oregano
  • 14 tsp black pepper (ground)
Prep Time
20 min
Total Time
9 hr
Servings
48 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 20 Calories from Fat 15
% Daily Value *
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Potassium 65mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber less than 1g 2%
Sugars less than 1g
Protein 0g
Vitamin A 2%
Vitamin C 4%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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