Rating: 4.63 stars
59 Ratings
  • 5 star values: 44
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It's a great way to make the most of the garden! Serve with crackers or pita bread.

Recipe Summary test

prep:
20 mins
cook:
40 mins
additional:
8 hrs
total:
9 hrs
Servings:
48
Yield:
6 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.

  • Cook covered 10 minutes in the preheated oven.

  • Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.

  • Continue baking 30 minutes, or until the eggplant is tender.

  • Chill the mixture in the refrigerator 8 hour or overnight before serving.

Nutrition Facts

23 calories; protein 0.4g; carbohydrates 1.9g; fat 1.7g; sodium 111.9mg. Full Nutrition
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