Eggplant Antepasto Recipes

Steps:

• Cut unpeeled eggplant into 1 inch cubes.
• Fry on all sides in 1/2 inch of salad oil.
• Drain on paper towels.
• Saute onion, celery and garlic in olive oil.
• Add tomato paste and cook slowly for 10 minutes.
• Add water and remaining ingredients.
• Cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking.
• Remove from heat and allow to cool slightly.
• You can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).

Steps:

• Wash and pare eggplant. Slice into 1/2-inch thick slices, and then cut again into 1/2-inch strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove pan from heat and let stand for 15 minutes. The strips will become translucent and sink to the bottom. Drain in colander and place a small plate on top of eggplant, adding a heavy weight (such as a gallon jug of water). Let it drain for at least an hour. In a medium bowl, stir together the rest of the ingredients to make the marinade, and then add the eggplant, stirring gently. Refrigerate and serve within 2 days, or pack into 2 small jars or 1 pint jar and twist the lid(s) on tightly. Process in a hot water bath for 5 minutes (I boiled mine for 5 minutes instead). Keep refrigerated after opening.

Steps:

• Heat oven to 450 degrees.
• Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.
• While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, 1/2 teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.
• When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.
• Scatter with pecorino and roast for about 5 minutes until cheese is melted.
• Transfer to a serving dish, including the pan drippings, and serve hot.

Steps:

• Preheat oven to 350 º F.
• Wash eggplant, don't peel it.
• In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
• In a 9X13 inches glass pan, mix all the ingredients.
• Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
• Transfer to a glass container, close tightly and refrigerate for up to 1 month.
• Serve cold or at room temperature.

Steps:

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