Eggplant Aubergine Antipasto
A great appetizer created for rsc#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.
Steps
Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
Reduce heat and simmer for 15-20 minutes , stirring often.
Pour into freezer containers or canning jars leaving an inch headspace.
Cool completely , label , and freeze.
Defrost overnight before serving.
Serve this on your favourite crackers or on toasted french bread slices.
Makes a great gift !.
Ingredients
eggplants, crushed tomatoes, green pepper, tuna in water, onion, green beans, garlic cloves, clove, cinnamon, sugar, salt, balsamic vinegar, oil