Eggplant antipasto

I could not believe the beautiful color of this eggplant antepasto. The secret is probably because the eggplant is peeled and then baked in the microwave. A recipe that is ready in just a few minutes! Antipasto is the italian equivalent of hors d’œuvre, also known as appetizers, meaning "before the meal" or before the main course is served.

Eggplant antipasto
10 oz/300 g eggplant peeled and cubed
1/2 cup golden raisins
1/2 cup wine vinegar (I used rice vinegar)
1 cup extra virgin olive oil
2 red bell peppers chopped
1 onion chopped
3 tablespoons torn fresh basil leaves
1 cup chopped walnuts (optional)
1 cup sliced black olives (I did not use)
4 large garlic cloves, sliced

Combine all ingredients in a glass casserole. Place it in the center of the microwave and cook it covered on high for 12-15 minutes. Either serve immediately or cool at room temperature and serve with crackers, crostini, italian bread, cheese eclair, etc.

To slice the garlic for this recipe I used this garlic slicer that I got a while ago and has been very useful in our kitchen. Besides slicing garlic, I use it to slice mushrooms, softer nuts and some other vegetables when cooking.

Recipe adapted from Eliana's kitchen.