Eggplant Antipasto

Click here for recipe in Spanish


  • 3 large or 8 small eggplants
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 green bell pepper
  • 5 celery sticks
  • 2 lb. tomatoes, peeled and seeded
  • 100 gr of capers
  • ½ cup of ketchup
  • 170 gr of black olives
  • 160 gr of stuffed green olives
  • ½ cup white vinegar
  • 2 tbsp of sugar
  • Salt to taste
  • Olive oil to taste


  • Peel the eggplants and cut into squares.
  • Place in salt water for 2 hours.
  • Remove the eggplants from the water and drain on a paper towel for 2 hours.
  • Fry the aubergines in plenty of oil and drain on a paper towel.

  • Chop the celery, fry and drain.
  • Roast the peppers.
  • Remove burned skin and rinse.

  • Cut the peppers into squares.
  • Chop the onion into small pieces.
  • Peel the tomatoes (they can be put in boiling water) and remove the seeds.
  • Place 3 tablespoons of olive oil in a pan and add the onion.
  • When the onion is transparent, add the tomato and cook for 10 minutes until a stew forms.

  • In a large cup add the black olives, green olives, capers, tomato sauce, vinegar, sugar, peppers, aubergines, celery, tomato and onion stew, olive oil and salt to taste.

  • Refrigerate for 1 hour.
  • Serve with crackers, green plantains or nacho chips.