Eggplant Antipasto

Name: Eggplant Antipasto
Yield: 6
Ingredients: 3 medium eggplants, peeled and cut into strips; 2 onions, thinly sliced; 3 cloves of garlic, minced; 3/4 cup olive oil; 1 finger pepper, minced; Zest from 1/2 Sicilian lemon, cut into strips; Salt to taste; 2 tablespoons grated Parmesan cheese; 1/2 cup black currant jam; 1/4 cup balsamic vinegar; Italian bread slices for serving

1
3 medium eggplants, peeled and cut into strips
2
2 onions, thinly sliced
3
3 cloves of garlic, minced
4
3/4 cup olive oil
5
1 finger pepper, minced
6
Zest from 1/2 Sicilian lemon, cut into strips
7
Salt to taste
8
2 tablespoons grated Parmesan cheese
9
1/2 cup black currant jam
10
1/4 cup balsamic vinegar
11
Italian bread slices for serving

Ingredients

1
3 medium eggplants, peeled and cut into strips
2
2 onions, thinly sliced
3
3 cloves of garlic, minced
4
3/4 cup olive oil
5
1 finger pepper, minced
6
Zest from 1/2 Sicilian lemon, cut into strips
7
Salt to taste
8
2 tablespoons grated Parmesan cheese
9
1/2 cup black currant jam
10
1/4 cup balsamic vinegar
11
Italian bread slices for serving

Directions

1
In a large skillet, heat the eggplant, onion, garlic, and olive oil over medium heat, stirring occasionally, for 15 minutes or until the eggplant is slightly tender
2
Add the remaining ingredients and cook for an additional five minutes
3
Let it cool and serve with Italian bread (the antipasto can be stored in an airtight container in the refrigerator for up to two weeks).

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