Preparation info

  • Difficulty


  • Serves


    as an appertizer

Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

We often saw this typical Italian antipasto on menus in Sicily. It’s a versatile dish that can easily be made in advance and is great to have on hand. It can be served as an appetizer or to enhance a main course, scoops of it can be served on toasted bread, mixed into pasta, over creamy polenta, or even alongside eggs. It keeps well & some think it’s even better on the second day.


  1. cut 1 eggplant & 1 onion into ½-in (12-mm) cubes
  2. put the cubes in a big skillet along with 4 minced cloves garlic, a generous amount of olive oil (start with ¼ c/60 ml) & a pinch of salt & pepper
  3. Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.