Italian Marinated Eggplant Antipasto

Ingredients

• 1 large eggplant, cut into 1/2 inch cubes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1/4 cup chopped kalamata olives
• 1/4 cup chopped sun-dried tomatoes

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the eggplant cubes, olive oil, garlic, vinegar, sugar, salt, and pepper. Toss to coat evenly.
3. Spread eggplant mixture onto a baking sheet. Bake in preheated oven for 20 minutes, or until eggplant is tender.
4. Remove from oven and let cool. Transfer eggplant to a serving bowl and stir in parsley, olives, and sun-dried tomatoes.
5. Serve at room temperature.

Interesting Facts

• Eggplant is a member of the nightshade family, which also includes tomatoes, potatoes, and peppers.
• The Italian-marinated eggplant antipasto can be made ahead of time and stored in the refrigerator for up to 5 days.
• This dish can be served as a side dish or as a main course.