A delicious addition to a charcuterie board or topping for bread or crackers
Prep Time20 minutesmins
Cook Time1 hourhr15 minutesmins
Course: Appetizer, Canning, Snack
Cuisine: Italian, Mediterranean
Keyword: antipasto, antipasto recipe, eggplant and tomato antipasto, eggplant antipasto, eggplant antipasto recipe, roasted eggplant and tomatoes
Servings: 6cups
Ingredients
2eggplantsmedium sized
12tomatoespaste or field both work well
1onion
4garlic cloves
2sweet peppers, any colour
2cupschopped mushrooms4-5 large
¼cupextra virgin olive oil
fresh ground salt and pepper
1cupsliced olivesvariety of types recommended
¼cupred wine vinegaror regular
2tspwhite sugar
2Tbsptomato paste
1tspdried basil
2tspdried oregano
Instructions
Preheat oven to 350°.
Line a large sheet pan with parchment paper. Cut tomatoes in half and remove any core and green parts. Spread face up on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15 - 25 minutes, depending on water content of tomatoes, until soft.
While tomatoes are roasting, chop eggplant, onion, peppers, and mushrooms into similar sized small chunks. Add to baking sheet and return to oven for about 20 minutes, stirring after 10.
Mince garlic and add to vegetables, roast for another 10 minutes or until most of the liquid is reduced and veggies are very soft.
Carefully pour contents of sheet pan into large pot. Add olives, vinegar, sugar, tomato paste, basil and oregano. Stir to combine and bring to a simmer for about 15 minutes. Taste and adjust seasoning if necessary.
Ladle antipasto into clean jars. Refrigerate over night before serving.
Can be processed for longer storage. Using safe food canning method, use clean sterilized jars and new lids and process jars according to size, between 8 and 15 minutes.
Notes
Water bath canning the jars will allow you to store the antipasto for at least a year in the pantry. Make sure you use clean jars and new seals and lids. Process by fully immersing jars in boiling water for 8 minutes if using 250 ml jars or 15 minutes for 500 ml jars.