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Eggplant (Aubergine) Antipasto
Time: 1 hrs
Ingredients
- 2 cups eggplants, peeled and finely chopped
- 4 cups crushed tomatoes
- 1 cup green pepper, seeded and finely chopped
- 1 (120 g) can tuna in water, drained
- 1 large onion, finely chopped
- 1 cup green beans, chopped finely
- 4 garlic cloves, crushed
- 1 pinch clove
- 1 pinch cinnamon
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 cup balsamic vinegar
- 1/2 cup oil
Directions
- 1 Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
- 2 Reduce heat and simmer for 15-20 minutes, stirring often.
- 3 Pour into freezer containers or canning jars leaving an inch headspace.
- 4 Cool completely, label, and freeze.
- 5 Defrost overnight before serving.
- 6 Serve this on your favourite crackers or on toasted french bread slices.
- 7 Makes a great gift!
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