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.
2 jiggers Campari
Pour Campari over ice cubes in highball glass. Fill with soda. Garnish with orange or lemon twist.
Follow instructions above, but substitute quinine water for soda; garnish with lime slice.
Pour 1 jigger Campari and 1 jigger gin over ice cubes in highball glass; fill with soda or quinine water.
- 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
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.
Remove eggplant from skillet with slotted spoon. Add celery and onions. Saute until onions are translucent. Add tomatoes and simmer 5 minutes, stirring frequently.
Add eggplant, capers, vinegar, sugar, basil, salt, and olives. Simmer additional 5 minutes. Remove from heat; cool and chill.