Roast Aubergine Antipasto

Roast Aubergine Antipasto


53 people made this

About this recipe: An Italian appetiser that's bursting with flavour. Aubergines are roasted with green pepper, mushrooms, olives and seasonings. Enjoy with crackers, crostini or crusty bread.

Phyllis Zusman

Serves: 48 

  • 1 large aubergine, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 50g chopped green pepper
  • 75g sliced mushrooms
  • 75ml olive oil
  • 4 tablespoons water
  • 70g sliced stuffed green olives
  • 1 teaspoon salt
  • 175g tomato puree
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons caster sugar
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper

Prep:20min  ›  Cook:40min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

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

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Reviews (2)


It took a bit longer to cook but I think it was the dish I used. Got a slight bitter taste when first made but after a few hours when the flavours have mingled it's lovely. I served it on bruschetta. - 21 Feb 2016


This is great! I made it for a Hen Do along with some other nibble type food. It was so nice that my friend has requested it for her hen do!! Thanks. - 05 Jan 2013

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