Eggplant and Hot Pepper Antipasto Sauce

1/4 cup olive oil (more or less)
10 mushrooms, chopped finely
1 red pepper, chopped finely
1 banana pepper, chopped finely
1 carrot, coarsely grated
1 asian eggplant, chopped finely
1 tablespoon chili flakes (more or less)
6 canned artichoke hearts, chopped
10 sundried black olives, chopped finely
5 cocktail olives, chopped finely
juice of 1 lemon
salt and pepper

1. Heat oil in a skillet. Sauté mushrooms, peppers, carrots, eggplant til soft and all the water has gone from mushrooms.

2. Add chili flakes, artichoke hearts (get good quality ones), olives and heat through.

3. Add lemon juice, salt and pepper.

4. Pour into a clean glass jar. Pour a little olive oil to cover. Allow the sauce to meld in the refrigerator for a couple of hours before serving. It can be stored in refrigerator for up to a month.

This is a wonderful accompaniment to pizza. It is also very good slathered on thick slices of crusty bread.

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