Aunt Dete Eggplant Antipasto

This is one of the many dishes we would enjoy at my grandparents ranch, located in the municipality of Lagoa Dourada, during the many holidays in Brazil. Yummylicious! Aunt Dete is indeed an amazing cook. Family gathering at the ranch is all about eating, playing cards, chatting and telling stories, until late at night. This is one of my fav antipasti ever! You have to try it!

Before

Ingredients:

• 3 eggplants
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 1/4 small red onion
• 1 clove of garlic
• 3 oz green olives
• 1/3 cup white vinegar
• 1/2 cup raisins
• Olive oil to taste
• Oregano to taste
• Salt to taste
• Tabasco pepper to taste

Preparation:

1. Peel and chop the eggplants. Place them in a big frying pan with the vinegar and let it cook in medium heat for about 20min. 
2. Meanwhile, finely chop the onion, garlic and all the bell peppers. Add them into the eggplant pan and let it cook for another 10min or until the mixture is soft and moist (eggplants release lots of water when heated).
3. Place the mixture into a deep dish. Add the olives, raisins, oregano, tabasco, salt and olive oil.
4. Cover the dish with plastic wrap and place it in the refrigerator. 

Special Notes:

• Enjoy it the following day or two for a better taste. That will give time for all the flavors to come out! But if you can't wait to enjoy it, go ahead and have it right away. :)
• This dish will last for a few weeks in the refrigerator, thanks to the vinegar and olive oil!
  Total cook time: about 45min.
  Suggestion: Delicious with Pita bread or French baguette. 

After :) Enjoy!!!