Eggplant Antepasto - cooking recipe

Ingredients

1 large eggplant
1 large onion
1 red pepper
1 (10 ounce) can small pitted black olives, drained
2 garlic cloves
1/3 cup olive oil
3 tablespoons balsamic vinegar
salt, oregano and black pepper to taste

Preparation

Preheat oven to 350 \u00b0 F.
Wash eggplant, don't peel it.
In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
In a 9X13 inches glass pan, mix all the ingredients.
Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
Transfer to a glass container, close tightly and refrigerate for up to 1 month.
Serve cold or at room temperature.