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Eggplant Antipasto

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This recipe, worth making - is from my mother's files from 1978 with a few tweaks from me. 

You'll find the recipe at the end of the pics.

So here's your ingredients - pretty simple... and just plain pretty!

A close-up.

Here's your onions & red bell peppers diced.

Here's a dicer my mother gave to me - it sure comes in handy when you're trying to dice uniformly.

Mushrooms are very easy to chop in this tool, onions a bit harder & require kind of a slam.

Saute your diced vegetables (cubed eggplant & garlic have been added) in olive oil.

You can see the vegetables shrinking down. 

After about 10 minutes, they're done.

Add your 6 oz can of tomato paste with water, fructose, salt, pepper, oregano & balsamic vinegar in separate bowl & whisk. Add to vegetables. Throw in a couple of bay leaves & cover.   

Simmer for about 30 minutes covered - until your eggplant is tender & you're done! This has a surprisingly different taste, a great alternative as a winter stew. 

Doesn't this bread look scrumptious? 

Whole-grain bakeries are popping up in most communities these days & well worth the search. 

My daughter served up her dish this way. You can also use this Mediterranean dish as a side dish or even as an  hors d'oeuvre.  I sometimes serve this on top of golden couscous. My mother likes to serve it on a pizza crust and sometimes she even serves it cold - I prefer it warm though.  

Eggplant Antipasto

3 c cubed eggplant (do not skin)

1 med red or green bell pepper (diced)

1 or 2 onions (chopped)

1 c small Portabello mushrooms (coarsely chopped)

2 t fructose

2 t oregano

1 t salt

1/2 t pepper

2-3 bay leaves

2-3 large cloves (crushed)

1/3 c olive oil (or less)

6 oz can of tomato paste (preferably organic)

1/2 c water

2 T Balsamic vinegar

Saute eggplant, bell pepper, onion, mushrooms & garlic in oil for 10 minutes.
Whisk together in separate bowl, tomato paste, water, fructose, vinegar, oregano, salt & pepper. 
Mix into vegetables & stir gently. 
Cover & simmer for 30 minutes or until eggplant is tender. 
Can be made 3 days in advance.
Keep covered in refrigerator.
Enjoy!