Eggplant Antipasto (Antipasto de Berinjela)

2 large eggplants, cubed and soaked in water and salt.

1 red bell pepper, cubed

1 yellow bell pepper, cubed

1 red bell pepper, cubed

3.5 oz Spanish olives stuffed with pimientos, thickly sliced

3.5 oz white raisins

4 large garlic cloves, chopped

1 stalk of green onions, chopped

oregano to taste

2 oz walnuts, chopped

Cut eggplants into cubes and let it soaking in salted water for 30 minutes.

In a bowl, mix all other ingredients together (bell peppers, raisins, olives, garlic, green onions, oregano and walnuts) very well.

Strain the eggplant.

In a baking dish distribute layers of eggplant followed by the bell peppers mix, ending with bell peppers mix.

In a medium bowl, mix together:

1 cup (8 oz) olive oil

1/2 cup (4 oz) white vinegar

1 tsp salt (or to taste – remember the olives are already salty). Don’t over salt it, we can always add some salt in the end, if is necessary

Pour that mixture all over the eggplants and bell pepper mix. Make sure everything is touched by the oil mixture.

Cover with aluminum foil and bake at 350 F for 1 hour. Remove from the oven and let completely cool out before remove the aluminum foil. Keep in an air tight jar at the refrigerator. Serve with ciabatta bread and toasts.

Don’t get intimidated by the “eggplant” ingredient (if you don’t like eggplants). You will be surprised with the delicious taste of this dish, and it is versatile either. It can be used in pastas, salads, sandwiches, cold and hot meat, chicken and whatever you can imagine. Give it a try.