Eggplant and Hot Pepper Antipasto Sauce
1/4 cup olive oil (more or less)
1. Heat oil in a skillet. Sauté mushrooms, peppers, carrots, eggplant til soft and all the water has gone from mushrooms.
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
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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