My earliest memory of antipasta was on my grandparent’s boat. We would have about 10 people squeezed around the table, playing cards, chess, and/or backgammon. Glasses of wine and hot-toddies were always full and the propane stove kept the cabin cozy. In the middle of the merriment was always a gorgeous homemade spread, enough for a feast even though dinner was still cooking in the galley. There were many types of cheese, crackers, bread, crab cakes, smoked salmon, pickled herring, olives, pickles, dips and spreads, including this zesty, tomato based, chunky tapenade. The original recipe calls for several high-fodmap ingredients such as ketchup and cauliflower, but I worked on the mix and this recipe tastes just like the original!
- 1 large eggplant
- 1 tsp salt
- 1 large green pepper
- 1 large red pepper
- 1 tbsp olive oil
- 1 cup diced dill pickles fodmap friendly
- 13 oz canned mushrooms
- 5 oz black olives
- 5 oz green olives
- 14.5 oz green beans
- 3 oz pickled jalapeños optional
- 6 oz organic tomato paste
- 6 tbsp vinegar
- 5 tbsp water
- 3 tbsp olive oil
- 2 tsp sugar
- 2 tsp molasses
- 1.5 tsp salt
- 1.5 tsp oregano
- 3/4 tsp mustard powder
- 1 pinch asafoetida, cinnamon, cloves, allspice, cayenne
Small dice eggplant and toss with 1 tsp of salt. Allow to rest for 30 minutes, then dab dry with paper towel.
Small dice red and green pepper. Heat 1 tbsp of olive oil over medium heat, and fry the peppers and eggplant until soft and fragrant. Set aside to cool.
Small dice the mushrooms, dill pickles, black olives and green beans. Thinly slice the green olives. Optional: small dice the jalapeños and add to the mix for an extra kick. If you are sensitive to spice, omit.
Thoroughly mix together the tomato paste, vinegar, water, oil, sugar, molasses, salt and spices.
Combine all of the vegetables with the tomato mix.
Your antipasta is ready! If you want to preserve it, heat to about 200°F before following directions for water bath canning.