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Eggplant Caponata Sandwiches with Basil and Mozzarella
Eggplant Caponata Sandwiches with Basil and Mozzarella
Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.
Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.
Allow Caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.
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Nectarine and Prosciutto Bruschetta
Nectarine and Prosciutto Bruschetta
Spread each slice of grilled bread with a dollop of goat cheese. Drape the prosciutto over the goat cheese and top with two peach slices. Drizzle the bruschetta with good-quality olive oil and a pinch of sea salt. Serve immediately.
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Roasted Sweet Peppers
Roasted Sweet Peppers
Wash and dry the peppers, cut off the tops, and cut in half, removing seeds and membranes. Place on a baking sheet and put under the broiler until the skin is blackened and blistered. Place them in a plastic bag and let sit for 10 minutes. Remove the skin (it should slip right off at this point), and cut into the size of strips you desire. Place in a bowl with the minced garlic, parsley, a little salt and pepper and enough oil to lightly coat. Serve at room temperature.
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