Antipasto Di Melanzane (Eggplant Appetizer) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This can be served warm or cold, perfect served with toasted bread (crostini) Ingredients:
2 large eggplants |
1/4 cup olive oil |
3 large ripe tomatoes |
4 garlic cloves |
1 tablespoon tomato paste |
1/2 cup water |
salt and pepper |
crushed red pepper flakes (optional) |
Directions:
1. Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
2. Cut slices into 2 1/2 inch lengths.
3. Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
4. Heat olive oil in frying pan.
5. Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
6. Add eggplant, salt and pepper to sauce.
7. Stir lightly to combine.
8. Sprinkle with red chili flakes.
9. Spoon onto serving plate; serve warm or cold.
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