Compannata

I've made this several times as a side or appetizer and it's always a big hit. This recipe is from the grandfather of a buddy of mine (Signore LoCicero). I actually like to serve it with crostini (I just take an Italian "baguette" cut it up into thin slices, brush a little olive oil on, sprinkle some garlic salt and bake at 350° for a few minutes). This compannata will last for a few weeks in the fridge or a few months in the freezer.

COMPANNATA

Eggplant appetizer

2 medium eggplant, diced & Skin on

5 medium to large cloves of garlic, finely chopped

½  diced bell pepper

½  diced white onion

Handful of diced green olives

Capers

Add eggplant, garlic, green pepper, onion in a pan with olive oil and cook on medium heat until tender and soft (20-25 mins)

Take pan off heat

Add 

6 oz of tomato paste

½  cup of water

1/3 cup capers (3 tbsp. add to taste)

Mix well

Add

4 tblsp Red wine vinegar to taste, slowly

Approx 4 tsp of sugar to taste (maybe more)

Mix well

Put in a glass bowl and put in the refrigerator for a few hours before serving

Serve chilled with favorite crackers (Wheat Thin, Sociable, Ritz) or Italian baguette cut in half