I know the summer harvest in your backyard garden might just be brimming with eggplant by now~ word has it mine is, (my family at home gives me a full garden report when we skype at night)...since I am here in Italy for the summer, and mostly everything I see is local and seasonal, eggplants are starting to pop up at every green grocer on every street corner here.
So last night I poured myself a lovely rose wine
(bought from Eataly), pink , crisp and fantastic after a day at the beach it tasted amazing...and cooked up a batch of camponata. One of my stand by favorite appetizers, I even impressed myself with this batch of pure creamy, spicy, salty, eggplant-y wonderfulness....
Here is the recipe, * note I like to serve mine with thin crackers or flat bread, along with arugula, and baby grape tomatoes, this all gets plated and topped with a touch of grated Parmesan cheese, and a drizzle of the best extra virgin olive oil.
Eggplant Camponata
Ingredients~
5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
1/4 cup Olive oil
1 small red onion chopped fine
4 cloves of garlic, crushed or chopped coarse
4 cups cubed (1 inch cubes) eggplant, with skin
1 cup chopped tomatoes (rough chop)
1 cup chopped fresh basil
1/4 cup capers
1/2 cup balsamic vinegar
1/2 cup tomato sauce from the jar is fine, unless you have homemade hanging around!
( I like to use pre made Arrabbiata sauce, and no pepper flakes)
1 teaspoon pepper flakes (optional)
salt and pepper to taste
Parmesan cheese for serving.
Crispy crackers, or flat bread...
Directions~
Saute chopped onions and garlic in olive oil until translucent, add all ingredients *with exception of the Parmesan cheese. Cover, check and stir frequently so the Camponata does not stick.
Saute on low heat until combined and soft, about 30-40 minutes.
I like to serve this as a warm appetizer on crisp crackers and plate with fresh arugula and tomatoes.
Enjoy and share this with friends, may I suggest a crisp and cold white or sparking wine along side this wonderful dish.
People always ask if the food in the food photography I work on is real.....
why yes it is...
for more great flat bread suggestions... check out my flat bread party~ story in the This month's(August 2010)of Better Homes and Gardens Magazine, on new stands now...
