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 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