Recipe Summary


Lucini® Premium Select Extra Virgin Olive Oil®1 large eggplant, diced2 celery stalks1 onion, chopped2 garlic cloves1 tbsp tomato paste1 jar Lucini® Diced Tuscan Plum Tomatoes1 tbsp sugar2 tbsp Lucini® 10-Yr Gran Riserva Balsamic1 tbsp Lucini® Pinot Noir Red Wine Vinegar2 tsp. capers2 tbsp flat leaf parsley, chopped10 basil leaves, chiffonadeSalt and Pepper


Toss eggplant with extra virgin olive oil, salt and pepper and roast in a 400 degree oven until soft and browned.Meanwhile add 2 tablespoons of extra virgin olive oil to a large sauté pan and sauté celery, onion, and garlic. When tender add in tomato paste and diced tomatoes with thier juices. Add sugar and vinegar and simmer until thickened and tender. Mix in roasted eggplant, capers and herbs.Check for seasoning and adjust as necessary. Serve on top of crostini.This can be stored in a jar for up to a week in the refrigerator.- Courtesy of Chef Danielle AlvarezDelicious, make ahead appetizer that is perfect served on a crostini. Pair with Prosecco from Italy.