5 medium eggplants
3 red bell peppers
3 green bell peppers
4 onions
2 tablespoons of olive oil
2 teaspoons of oregano
2 teaspoons of salt
1 tablespoon of vinegar
5 medium eggplants
3 red bell peppers
3 green bell peppers
4 onions
2 tablespoons of olive oil
2 teaspoons of oregano
2 teaspoons of salt
1 tablespoon of vinegar
Cut all the eggplant into thin strips
Place in a large bowl and combine with olive oil, oregano, salt, and vinegar
Mix well
Cover with plastic film and let it rest for two hours
Preheat oven to medium temperature
Transfer the antipasto to a baking dish and bake for two hours, stirring occasionally until the eggplant is tender
Remove from oven
Let it cool and serve with Italian bread
Tip: You can make this recipe up to two days in advance
Just leave it in the refrigerator covered with plastic film.
