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Nutrition Facts
Serving Size 1 cups 192g Recipe makes 10 cups) The following items or measurements are not included below: 1/2 cup balsamic vinegar
Calories 176
Calories from Fat 103		(58%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 739mg		30%
Potassium 404mg		11%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 2.9g	11%
	Sugars 10.4g
Protein 4.4g		8%
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Christmas Eve appetizers

JillAZ

Eggplant (Aubergine) Antipasto

Recipe #132015 | 1 hour | 45 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: * Pamela *
Aug 2, 2005

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.

10 cups (change servings and units)

Ingredients

2 cups eggplants, peeled and finely chopped
4 cups crushed tomatoes
1 cup green pepper, seeded and finely chopped
1 (120 g) can tuna in water, drained
1 large onion, finely chopped
1 cup green beans, chopped finely
4 garlic cloves, crushed
1 pinch clove
1 pinch cinnamon
1/4 cup sugar
2 teaspoons salt
1/2 cup balsamic vinegar
1/2 cup oil

Directions

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!

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Featured Reviews for This Recipe

From: Lilibeth

On Apr 2, 2009

I ditched the tuna, froze and defrosted nicely. I simmered for 2 hours for a nice paste texture.

0 people found this review helpful

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From: FancySimone

On Jan 9, 2008

0 people found this review helpful

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From: RawFoodNut

On Jul 16, 2005

I really enjoyed this, and DH gave it a 4.5 so I rounded up. We tried it out on crackers, but I think it would definitely go better with some good-quality bread toasted under the broiler, so you can taste the antipasto more, with crackers the cracker taste comes out too much, IMO, or use a cracker that's quite plain. And you definitely want all the flavour of this yummy topping to come through! I've never tried eggplant before, and I'm glad I tried it out with this recipe! It's great to get my family eating all the healthy veggies in this appetizer. You can feel good about serving this! It really has a LOT of flavour, and just the right amount of tang to it. I'm glad I made the whole recipe, now I have lots for another day waiting in the freezer!

4 people found this review helpful

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From: JillAZ

On Dec 1, 2006

Just realized I hadn't rated this. This is a wonderful appetizer! The flavor is kinda sweet & sour and tastes terrific with crackers. I put some in the freezer for Christmas Eve! Thanks for sharing Pamela!

2 people found this review helpful

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