Eggplant Antipasto

I would say it was like Christmas around here, as what to our “wondering eyes what did appear?”- a second crop of patio eggplants. I missed the window on the first crop, so I made sure I jumped on making eggplant antipasto as written by @stanleytucci in his Tucci Cookbook.

The recipe is not too complicated, and I had the majority of the ingredients in my pantry. I diced the eggplant and sauteed them for five minutes. Once I set that aside, I sauteed my onions, celery, and tomatoes. I added capers and pumpkin seeds at the end before adding everything together in the pot with the eggplant. I love the added flavor of red wine vinegar and sugar to give the mix sweetness to offset the salt and pepper.

I did @carondeletkitchen this recipe since I did not have pine nuts or canned Roma tomatoes. I also made the mixture and refrigerated it overnight to allow the flavors to meld in the perfect topping for toasted bread. It was a perfect summer meal along with a lovely bottle of wine.