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    Roasted Eggplant and Red Pepper Antipasto


    4 Servings
    4Baby eggplants (1/2 inch thick)
    2 tspPastene Olive Oil
    1 cupPastene Roasted Peppers, cut in strips
    1/4 cupPastene Olive Oil
    2 tbspPastene Minced Garlic
    1 tbspfresh basil, chopped
    1 tbspfresh parsley, chopped
    1 tbspPastene Balsamic Vinegar


    • Preheat the oven to broil. Combine vinaigrette ingredients and set aside. 
    • Brush eggplant slices on both sides with olive oil. Broil, in batches if necessary, turning once, about 8 minutes or until tender. 
    • Place eggplant slices in a bowl with the vinaigrette. Add salt and pepper to taste. Marinate for 30 minutes.
    • Arrange on a platter with red pepper strips in the center surrounded by the eggplant. Serve immediately.

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