Eggplant Bruschetta Topping

Eggplant Bruschetta Topping


51 people made this

This dish is easy to prepare and freezes well. Baked eggplant is mixed with a variety of vegetables and flavours. Serve it cold with crackers or on bread.

Phyllis Zusman

Serves: 48 

  • 1 large eggplant, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup chopped green capsicum
  • 3/4 cup sliced mushrooms
  • 1/3 cup (85ml) olive oil
  • 1/4 cup (65ml) water
  • 1/2 cup sliced stuffed green olives
  • 1 teaspoon salt
  • 1 (140g) tub tomato paste
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper

Preparation:20min  ›  Cook:40min  ›  Extra time:8hours chilling  ›  Ready in:9hours 

  1. Preheat oven to 180 degrees C.
  2. In a medium baking dish, mix the eggplant, onion, garlic, green capsicum, mushrooms and olive oil.
  3. Cook covered 10 minutes in the preheated oven.
  4. Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
  5. Continue baking for 30 minutes or until the eggplant is tender.
  6. Chill the mixture in the refrigerator for 8 hours or overnight before serving.

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