Monday, March 19, 2007

Eggplant Antepasto

2 eggplants (medium size), cubed
1 sliced yellow onion
1-2 small cans of sliced ripe olives
1/2 cup of golden raisins
1/3 cup olive oil

Mix eggplant, onion, raisins, olives, salt, and oregano in a greased pan. Add the olive oil and mix again. Cover the pan with aluminum foil and put in a 450 oven for 30 minutes. Mix the antepasto and let it cook again for 45 minutes. Mix once more and allow to cool. Store in the refrigerator.

I received this recipe from a friend from Brazil. It is very good and it best the day after it is made. It can be used on top of salad or just on crackers. Also, I forgot to take a picture of the finished product but the picture above is the cubed eggplant.

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