Eggplant Piccante

Ingredients

• 1/3 cup and 2 tbsp International Collection Extra Virgin Olive Oil
• 1/3 cup International Collection Champagne Vinegar
• 1 tsp garlic, chopped
• 1 medium eggplant, peeled and cubed
• 4 anchovy fillets, chopped
• 1 cup Kalamata olives
• 1 tbsp fresh parsley, chopped
• ¼ - ½ tsp crushed red pepper
• ¼ cup capers
• Salt and pepper to taste

Method

1. Preheat a skillet over medium-high heat and add 2 tbsp International Collection Extra Virgin Olive Oil.
2. When heated, add the garlic.
3. When fragrant add the eggplant.
4. Sauté until golden – about 5 minutes.
5. Season with salt and pepper to taste.
6. Remove eggplant from pan and let cool.
7. In a large bowl add 1/3 cup International Collection Olive Oil, parsley, crushed red pepper and International Collection Champagne Vinegar.
8. Stir to blend.
9. Add cooled eggplant and toss to blend.
10. Next add anchovies, capers and olives.
11. Stir to blend and add salt and pepper to taste.
12. Cover and marinate at room temperature for a couple of hours.

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