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For a delicious Mediterranean appetizer, try this Eggplant Antipasto with Red Wine recipe. Tender eggplant, bell peppers, onions, and garlic are roasted then simmered with red wine, olives, and nuts, creating a rich, flavorful dish. This Italian-inspired antipasto is perfect as a vegetarian appetizer or a savory spread on crusty bread, bringing bold Mediterranean flavors to your table. Serve it warm or chilled as part of an antipasto platter or as a healthy, plant-based snack for any gathering.
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HOW TO MAKE:
🛒 Ingredients:
2 medium eggplants (approx. 500g), cut into cubes
1 red bell pepper (approx. 150g), cut into cubes
1 yellow bell pepper (approx. 150g), cut into cubes
1 large onion (200g), cut into thin strips or cubes
3 garlic cloves, minced (10g) – optional
80g black or green olives, pitted and chopped (approx. 1/2 cup)
50g raisins (either light or dark, approx. 1/3 cup, optional)
60ml (1/4 cup) dry red wine
150ml (1/2 cup) extra virgin olive oil
1 tsp (2g) dried oregano
1 tsp (2g) smoked paprika
1 tsp (5g) salt
1/2 tsp (1g) freshly ground black pepper
30g chopped walnuts or cashews (approx. 3 tbsp, optional)
🍳 Instructions:
1. Remove bitterness from the eggplant:
– Cut the eggplants into cubes and place them in a bowl with 500ml of water and 1 tbsp (15g) of salt.
– Let it soak for 15 minutes, then rinse and drain well.
2. Sauté the ingredients:
– After chopping the other ingredients, heat 60ml (1/4 cup) of olive oil in a large pan and sauté the onion for 3 minutes until softened.
– Add the garlic and sauté for another 1 minute (optional).
– Add the eggplant and bell peppers and sauté for 5 minutes until they begin to soften.
– Add the olives and raisins.
3. Add liquids:
– Pour in the red wine. Season with salt, black pepper, oregano, and smoked paprika.
– Cover the pan and cook over low heat for 15 minutes, stirring occasionally.
– If necessary, add 50ml of water to prevent sticking.
4. Finish and store:
– Drizzle the remaining olive oil over the mixture.
– Stir in the walnuts or cashews if using.
– Turn off the heat, let it cool completely, and store it in a sterilized glass jar in the fridge for at least 24 hours before serving.
💡 Pro Tips:
✔ Serve chilled or at room temperature with toasted bread, artisan bread, or as a side dish to meats.
✔ The red wine adds a rich flavor, balanced by the sweetness of the raisins.
✔ This antipasto can last up to 7 days in the fridge.
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