HORS D’OEUVRE PLATTER

HORS D'OEUVRE PLATTER Caponata Babaganoush and hummus spreads served with grilled pita triangles. Kalamata olives, capers and Pickled Roasted Yellow Peppers serve as accompaniments. Garnish it all with chopped fresh parsley, serve and listen to the raves! Serves 6 Recipe for Caponata Babaganoush on this site: http://chefdavies-tight.com/2015/07/08/caponata-babaganoush/ Recipe for Pickled Roasted Yellow Peppers on this … Continue reading HORS D’OEUVRE PLATTER

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CAPONATA BABAGANOUSH

CAPONATA BABAGANOUSH Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive! Makes 3-1/2 cups Preheat oven to 400 degrees 3 ripe eggplant; cut off top, … Continue reading CAPONATA BABAGANOUSH

ARTICHOKE ANTIPASTO HORS D’OUEVRE

ARTICHOKE ANTIPASTO HORS D’OEUVRE Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette! Makes 1-1/2 cups 4-3/4 oz. can caponata (eggplant appetizer) 6 oz. jar marinated artichoke hearts including oil from the jar; remove stiff, fibrous parts, then cut into ½ inch squares ½, … Continue reading ARTICHOKE ANTIPASTO HORS D’OUEVRE

HOMEMADE CAPONATA

HOMEMADE CAPONATA Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta! Makes 2 cups 2 T. margarine 2 T. extra virgin olive oil 2 c. fresh cubed eggplant, 3/8 inch cubes, no larger – use your … Continue reading HOMEMADE CAPONATA