Make your eggplant appetizer to eat with toast or bread, it’s great as an appetizer!
Check out the list of ingredients needed to make your eggplant appetizer great! Follow the preparation instructions.
3 medium eggplants
1 red pepper
1 yellow pepper
1 large onion
3 cloves of garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Fresh basil leaves (optional, for garnish)
- Wash the eggplants and peppers. Cut the eggplants into medium cubes and the peppers into strips.
- Place the eggplant pieces in a colander, sprinkle with salt and let rest for about 30 minutes. This will help remove excess moisture and bitterness from the eggplants. Rinse and dry them with paper towels.
- While the eggplants are draining, you can prepare the onion and garlic. Peel and finely chop the onion and garlic cloves.
- In a large frying pan, heat some olive oil and sauté the onion and garlic until they are golden and soft.
- Add the peppers to the pan and sauté for a few minutes until they are slightly softened.
- Add the eggplant cubes to the skillet and cook for about 10 to 15 minutes, stirring occasionally, until the eggplants are soft and golden.
- Then add the red wine vinegar, oregano, salt and black pepper. Mix well to incorporate the seasonings.
- Cook for a few more minutes so the flavors blend and the excess liquid evaporates.
- Turn off the heat and let the appetizer cool slightly.
- Transfer the eggplant appetizer to a glass or plastic container with a lid.
- Drizzle the antipasto with the remaining olive oil, completely covering the mixture.
- If desired, garnish with fresh basil leaves.
- Leave the antipasto in the refrigerator for a few hours or overnight before serving. This will help the flavors develop further.
- Serve the eggplant appetizer with bread, toast, or as an accompaniment to various dishes.