vegan eggplant mushroom antipasto

this antipasto will knock your socks off! its a bit of a hodge-podge but the end result is a delicious versatile concoction that can go on a cracker or crostini, be a pasta or pizza topping, or can add lots of flavour to your breakfast tofu scramble or poached eggs (for the non-vegans). bring it to a potluck or pack it into rustic jars to take along as a hostess gift.


eggplant mushroom antipasto

1 1/2 cups of brown mushrooms
1 can artichoke hearts (in water)
3 long Japanese eggplants
1 can of pitted black olives
1 cup pearl onions
8-10 sun dried tomatoes
1T capers
handful of pine nuts
5-6 sprigs fresh thyme, or 1t dry
10 leaves fresh basil, chopped
1/2 bunch parsley, chopped
sea salt
black pepper
cream of balsamic vinegar (or a mixture of balsamic vinegar and maple syrup)
olive oil

slice the eggplants, brush with olive oil, sprinkle with salt and roast for 15mins or until brown and soft. let them cool off, then cut into bite size pieces;
peel the pearl onions, toss with some olive oil, fresh thyme and coarse salt, roast for 10mins; let cool and remove the dried out outer layer.
while the eggplants/onions are roasting, dice the mushrooms; heat 1-2T olive oil and saute the mushrooms until brown (5-7mins);
drain the artichoke hearts, quarter them;
soak the sun dried tomatoes in hot water, drain and cut into strips;
toast the pine nuts;
combine all the ingredients in a mixing bowl with 1-2T of balsamic cream (or mixture of balsamic vinegar and maple syrup), 1T olive oil, salt and pepper to taste, chopped parsley and basil.
let stand for 1-2hrs in the fridge for the flavours to integrate.