Eggplant Antepasto

Directions

1. 1
   Preheat oven to 350 ° F.
2. 2
   Wash eggplant, don't peel it.
3. 3
   In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
4. 4
   In a 9X13 inches glass pan, mix all the ingredients.
5. 5
   Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
6. 6
   Transfer to a glass container, close tightly and refrigerate for up to 1 month.
7. 7
   Serve cold or at room temperature.