This condiment with a kick is great to have readily available in your frig at all times. Perfect when friends or family stop by and you need a quick appetizer or just something little to munch on. Other ways to use this spicy condiment is to toss it in with some pasta, slather it on your favorite sandwich, use it as a side, or a topping on pizza.
How can you go wrong with eggplant, fennel, roasted red peppers, onions, artichoke hearts, mushrooms and olives? The slight heat in the background is from a touch of cayenne and smoked paprika. The combination is so good together! The worse part of this recipe is that all your vegetables need to be finely diced, a little time consuming, but worth it. I would recommend making a large amount, why you might ask? Because this is another addicting little treat!By the way, those pita chips I made go great with this!
This recipe comes from the book Earth to Table, I’m giving you the recipe from the book but I quadrupled mine and added more olive oil to the finished product, and a touch more heat.
This recipe comes from the book Earth to Table, I’m giving you the recipe from the book but I quadrupled mine and added more olive oil to the finished product, and a touch more heat.Here’s the Ingredients:
2 tbsp extra virgin olive oil
2 cups eggplant, finely diced (1 medium-large)
1 ½ cups fennel root, finely diced (1 small or ½ large bulb)
¾ cup roasted red peppers, finely diced ( I roasted my own)
¾ cup white onion, finely diced (1 large)
½ cup green olives, drained, pitted and finely diced
½ cup artichoke hearts, finely diced (I used frozen, defrosted, and added more)
2)½ cup fresh cremini mushrooms, finely diced
3 large cloves garlic, minced
¼ tsp cayenne pepper
¼ tsp smoked paprika
2 tbsp sherry vinegar
Salt & freshly ground black pepper to taste
½ cup fresh flat leaf/Italian parsley, chopped
In a large skillet saute in the olive oil all veggies until slightly softened, then add your cayenne and smoked paprika. Cool down all your veggies on a large baking sheet. When cooled, place in a bowl and add the vinegar, salt and pepper to taste, adjust your heat and toss in your parsley. I drizzled in more olive oil before I place it all in an airtight container and refrigerated it. This will last a good week.
Also wonderful with a nice chunk of crusty bread, and don’t forget to pour a glass of cold wine along side it!Have a nice weekend and Buon Appetito!!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
ok loving this. may have to consider this for a dinner party i’m hosting in a few weeks.
I love treats like this. Perfect for sandwiches, etc. I would even put in on a salad.
Great combination of things I like. Ideal for my next party.
I’m going to have to make this Friday… yum!
I do a marinated eggplant very similar…use garlic and crushed red pepper
I’ve already commented, but just want to wish you and your family the happiest and most blessed Thanksgiving. Hope you have a wonderful holiday.
This condiment is just packed with flavour!
Just before I scrolled down I was thinking that it would be great on some toasted rustic bread!
A quick hello…life has been busy over at KM.
Happy Thanksgiving!
🙂
Thhis does sound like caponata jazzed up. Will definitely try this – think it’s perfect to bring to parties. And all the other uses you ahd for it. Would love some delicious “go-to” vegetables in my fridge this time of year.
It sounds like a yummy new variation of caponata! I know I’d love it!
You’ve done it again! A tasty recipe beautifully presented. My mouth waters.
I’ll join you with that cold glass of wine and this spicy condimento!
LP.S. Love the jar too!
What a great recipe!! I am salivating just reading your blog today………..thank you
Drool… just mouthwatering Marie!
xoxo
Yumm.. this looks and sounds fantastic! I miss you Marie.. when I don’t have the time to blog I feel so disconnected to my foodie friends and Italian sisters!! 🙂 I’m still around just trying to balance life and all it’s many facets. Can’t wait to read all your fantastic holiday recipes though!!
Big hugs to you!
xoxo
When I read the ingredients, I agreed – how can you go wrong? I would love to have it on a sandwich right now! Thank you for sharing!
Oh wow, I can see this being the hit of the party on an appetizer tray – or with pasta – or bruschetta. very versatile and delicious recipe.
Looks fantastic, Marie! Tomorrow is the last farmers market day and I can gather up all the ingredients and I just made pizza dough. Can’t wait to give this a try.
This looks delicious. I’m going to make a batch or two this weekend.
This looks terrific! I’m looking forward to trying this along with your pita chips!
This has so much versitility. Love it!!
This truly looks like a terrific relish. I am sure that when I make it, I will follow your lead and “up the heat”, too.
I see using this with many of my favorite pork dishes and as that quick appetizer on a crostini. Thanks for passing on this versatile condiment.
I have heard a lot of good things about the Earth to Table cookbook. I will have to get my hands on a copy!!
This is The Bomb!
I love this, but you knew that already.
You have a lot of patience to dice up all those tiny little vegetables!
I have imagined that we could have been “foodsisters” in our former lives…..now I am convinced….I posted a relish recipe today!!!!Looks scrumptious!
Mamma mia! I MUST make this this summer! But somehow I don’t think that I’ll have leftovers to keep in the fridge. My family will devour this in an instant!