4 caponata good Recipes

rosemary oil or 1/2 cup olive oil, eggplant, peeled and cubed (1/2 inch), diced celery, onion, sliced, garlic cloves, minced, diced tomato, sun-dried tomato packed in oil, sliced black olives, capers, rinsed and drained, salt, sugar, pine nuts, chopped, balsamic vinegar, chopped fresh basil, chopped fresh oregano

stalk celery & leaves, washed and chopped, onion, chopped, eggplant, cubed (approx. 2cm x 2cm), ripe roma tomatoes, seeded & diced, green olives, pitted & roughly chopped, capers packed in salt, rinsed & drained, basil leaves, roughly shredded, red wine vinegar, raw sugar, dark chocolate, good quality, sea salt , to taste, fresh ground black pepper , to taste, extra virgin olive oil , to taste

freshly baked good quality italian roll (substitute 2 slices stone ground whole wheat or uneseeded rye bread, preferably artisan made), prosciutto ham, thinly sliced, but in whole pieces, not shredded , the amount depending on the size of the roll, herbed sun-dried tomatoes , in olive oil (you may substitute an equivalent amount of julienned, if desired), aged provolone cheese, thinly sliced, herbed olive oil , from the sun-dried tomatoes, if desired (substitute a vintage extra-virgin olive, dried sweet basil and dried greek oregano), parsley, rolled anchovy fillet, with caper on a small piece of boston lettuce, caponata or pickled cauliflower or asparagus, tip on a small leaf of leaf lettue