Eggplant Antipasto

Name: Eggplant Antipasto
Yield: 20
Ingredients: 5 medium eggplants; 3 red bell peppers; 3 green bell peppers; 4 onions; 2 cups of olive oil; 2 tablespoons of oregano; 2 tablespoons of salt; 1 cup of vinegar

1
5 medium eggplants
2
3 red bell peppers
3
3 green bell peppers
4
4 onions
5
2 cups of olive oil
6
2 tablespoons of oregano
7
2 tablespoons of salt
8
1 cup of vinegar

Ingredients

1
5 medium eggplants
2
3 red bell peppers
3
3 green bell peppers
4
4 onions
5
2 cups of olive oil
6
2 tablespoons of oregano
7
2 tablespoons of salt
8
1 cup of vinegar

Directions

1
1
2
Cut all ingredients into fine strips
3
Place in a large bowl and mix together the olive oil, oregano, salt, and vinegar
4
Mix well, cover with plastic wrap, and let it rest for two hours
5
2
6
Preheat oven to medium temperature
7
Transfer the antipasto to a baking dish and bake for two hours, stirring occasionally until the eggplant is tender
8
Remove from the oven and let it cool
9
Serve warm with Italian bread.