This cherished Italian eggplant appetizer is best homemade; it goes splendidly with Campari Soda on a hot summer afternoon and adds a festive touch to picnics and patio parties.
As is, the recipe will yield 6 to 8 servings. You can also add 1 7-ounce can white tuna in oil and/or 1/2 cup pignoli nuts if desired.
The recipe card recommends serving the salad with cheese-or bacon-flavored crackers or chunks of Italian bread.
Apertifs, Card 27 from the 2-in-1 International Recipe Collection.
Campari Soda
2 jiggers Campari
Club soda
Pour Campari over ice cubes in highball glass. Fill with soda. Garnish with orange or lemon twist.
Campari Tonic
Follow instructions above, but substitute quinine water for soda; garnish with lime slice.
Campari Cooler
Pour 1 jigger Campari and 1 jigger gin over ice cubes in highball glass; fill with soda or quinine water.
Caponata
Ingredients
- 2 medium eggplants
- 1/2 cup olive oil
- 1 glove garlic minced
- 3 stalks celery chopped
- 1 medium onion chopped
- 1 cup Italian plum tomatoes chopped
- 1/4 cup capers
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon basil
- 1/2 teaspoon salt
- 1/2 cup green olives chopped
Instructions
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Peel eggplant and cut into 1/2-inch cubes. Heat olive in oil in skillet. Add garlic and eggplant and saute until eggplant is browned, about 5 minutes.
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Remove eggplant from skillet with slotted spoon. Add celery and onions. Saute until onions are translucent. Add tomatoes and simmer 5 minutes, stirring frequently.
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Add eggplant, capers, vinegar, sugar, basil, salt, and olives. Simmer additional 5 minutes. Remove from heat; cool and chill.
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