Chunky Vegetable Antipasto Recipe
Position rack in centre of oven, then preheat broiler to high.
Rub 1 tbsp margarine over both sides of eggplant slices, then arrange on a baking sheet. Broil until lightly browned, about 3 to 4 minutes per side. Transfer to a cutting board and cut into small cubes.
Heat a large saucepan over medium. Add remaining 1 tbsp margarine, then onions and garlic. Cook, stirring occasionally, until softened, about 2 minutes. Add eggplant, bell pepper and celery. Cook, stirring occasionally, until vegetables are very tender, about 15 minutes.
Stir in tomatoes, zucchini, vinegar, sugar and dried basil. Reduce heat to medium-low. Simmer, uncovered, stirring often, until mixture thickens, about 20 minutes. Set aside to cool completely, about 1 hour. Stir in parsley, then serve with crostini.
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Last updated: February 8th, 2021
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