Antipasto is a traditional dish of Italian cuisine that is characterized by being served cold. In general, it is usually made with cold cuts and vegetables, however, there are more and more vegetarian options that only include vegetables and/or legumes. This is the case of the aubergine antipasto that we share below, also known as aubergine caponata.
Without a doubt, this is an excellent way to take advantage of the aubergines, especially when we see that they are about to wilt. In addition, with this same recipe we can make preserves that we can keep for months in the pantry. For all these reasons, if you love this food and want to try this recipe, read on to learn how to make baked eggplant antipasto, with peppers, onions and other ingredients. The combination of flavors that this Italian recipe offers is incredible.
Ingredients to make Eggplant Antipasto:
- 2 medium eggplants
- 1 red bell pepper
- 1 white onion
- 3 garlic cloves
- ¼ cup olive oil
- 1 tablespoon of dried aromatic herbs
- 3 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 1 pinch of parsley
- 1 pinch of black pepper
- 1 pinch of salt
How to make Eggplant Antipasto:
Preheat the oven to 200ºC with heat up and down. Separately, wash the aubergines, cut them into small cubes and place them on a baking tray. Add a splash of olive oil, the chopped herbs, salt and pepper to taste. Mix well and bake the aubergines for 20 minutes.
Trick: We have used oregano, thyme, basil and rosemary.
While the aubergines are baking, heat a pan with two tablespoons of olive oil. Then, sauté the onion and garlic, both ingredients finely chopped. Add the chopped red pepper and sauté for a couple of minutes. Add this sauce to the eggplant when the 20 minutes of baking have passed.
Cover the aubergine and pepper antipasto with aluminum foil and bake for a further 20-30 minutes, or until the vegetables are cooked through.
Place the vegetables in a bowl and add the apple cider vinegar, balsamic vinegar, parsley and salt to taste. Mix and reserve in the refrigerator for 30 minutes or overnight. Keep in mind that if you let the preparation rest for more hours in the fridge, the flavor will be enhanced.
Tip: You can also add chopped olives, capers, raisins, seeds, etc.
After the resting time, you can now serve the aubergine antipasto with vinaigrette. Ideally, serve the aubergine caponata on toasted bread. And if the bread is also homemade, much better!
