My version of the Sicilian caponata, served on crostini. Made with baked eggplant and dried figs, a tomato sauce and pine nuts.

FRIED EGGPLANT ANTIPASTO – A Wonderful Summer Side Dish.

Italian antipasti or antipasto is the perfect way to begin an Italian meal. So easy you can make it any day.

Italian Pequillo Peppers stuffed with Tonno Genovese. Molto Bene!

An inspired antipasto salad~