Easy Appetizer:: Eggplant Camponata

 If you planted eggplant this year, I am sure your garden is absolutely brimming with them. If it is, I've got the perfect recipe for you: Eggplant Camponata. Camponata is one of my favorite, stand by appetizers. It's creamy, spicy, salty, and of course, eggplant-y. It's divine.I like to serve mine with thin crackers or flatbread, along with arugula and grape tomatoes. Plate it all with a touch of grated Parmesan cheese and a drizzle of the best olive oil you have. Enjoy!

Eggplant Camponata

You will need:

- 1/4 cup olive oil- 1 small red onion, finely chopped- 4 cloves of garlic, crushed or coarsely chopped- 4 cups of cubed eggplant, skin on (1" cubes)- 1 cup chopped tomatoes- 1 cup chopped fresh basil- 1/4 cup capers- 1/2 cup balsamic vinegar- 1/2 cup tomato sauce (from a jar is fine, unless you have homemade hanging around)- 1 teaspoon red pepper flakes- salt and pepper to taste- Parmesan cheese for garnish- Crispy crackers for flat bread.

To prepare:

In a large pan, saute chopped onions and garlic in olive oil until translucent. Add all other ingredients, except Parmesan cheese. Cover and stir frequently, so camponata does not stick. Saute on low heat until combined and soft, about 30-40 minutes.

Serve as a warm appetizer on crisp crackers and plate with arugula and tomatoes. Enjoy alongside cold white or sparkling wine with friends.