My sister Kelley made this appetizer for our last Spaghetti Sunday and she makes it a lot. I’ve made it, but it doesn’t turn out as good (maybe because I don’t use enough oil.) There are several advantages to this recipe, which makes a perfect appetizer for a Pasta Dinner.
- It can be made ahead. You can make this one or two days ahead and let it hang out in the fridge. Bring to room temp before serving.
- It’s supremely adaptable. While the recipe calls for eggplant, olives, bell pepper and capers, you can add (or subtract) whatever you wish, except the eggplant. So mushrooms, onions and celery are all welcome additions; a sprinkle of fresh parsley is welcome as well.
- It makes your house smell wonderful. To me, some of the things I cook, are more about the smell than the taste.
This recipe, by the way, is in the Serve It Up! cookbook, which was sold as a fundraiser for Autism. Many of the dishes in this book are ones you make ahead, since it was designed for serving after tennis matches.
So what are you waiting for? Get cracking at the Camponata recipe below.
Camponata Appetizer Recipe
Course: AppetizersCuisine: ItalianDifficulty: Easy10
servings10
minutes1
hour9
minutesIngredients
1 eggplant
1 jar (8 ounces) pimento stuffed green olives
1 green, red or yellow bell pepper
1 jar (2 1/2 ounces) capers, drained
1/2 cup olive oil
Garlic salt and fresh ground pepper, to taste
Directions
- Pre-heat oven to 250 degrees.
- Peel and chop eggplant. De-seed and de-vein pepper and chop in large dice.
- Into a roasting pan, put eggplant, peppers, olives, capers, any other vegetables (mushrooms, onions and/or celery).
- Season thoroughly with garlic salt and fresh pepper. Mix together well and spread in an even layer.
- Drizzle olive oil on top of vegetables and bake until vegetables are soft, 1 to 1 1/2 hours.
- Serve with crackers or slices of a warm French bread.
Notes
- If desired, sprinkle with chopped fresh parsley, after removing from oven.
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