By Amy Story

Margie & Dave’s Caponata

INGREDIENTS

2 lbs. ripe tomatoes, preferably Romas

1-2 eggplant (about 1.5 pounds)

Olive oil as needed

1 medium onion, diced and chopped

2 stalks celery, diced

3-4 cloves garlic

1 red bell pepper, diced

1/2 tsp. crushed red pepper flakes

Kosher salt to taste

3-4 Tbls. tomato paste

2 Tbls. sugar

3 heaped Tbls. capers

1/3 c. chopped pitted green olives

1/4 c. sherry vinegar

1/2 c. raisins

1/4 c. pine nuts

Freshly ground pepper to taste

PREPARATION

> Preheat oven to 400 degrees.

> Roast tomatoes. Spread fresh chopped tomatoes on a baking sheet, drizzle with olive oil, salt, and red pepper flakes.

> Roast until juices reduce by half.

> Blend lightly for a chunky sauce.

> Roast eggplant. Halve and score eggplant, brush with olive oil and salt. Roast skin side down for 40-50 minutes until tender. Cool and chop.

> Roast vegetables. Toss onion, celery, garlic, and bell pepper with olive oil, salt, and pepper. Roast 30-40 minutes, stirring occasionally. Mince the roasted garlic.

> Cook everything together. In a Dutch oven, sauté roasted onion mixture with minced garlic. Add chopped eggplant, then stir in tomato paste and the roasted tomato sauce. Add capers, olives, vinegar, and sugar.

> Simmer until thickened and vegetables are tender. Adjust seasoning to taste.

> To finish, stir in raisins and pine nuts. Cool to room temp before serving. Best if chilled overnight.

Note: Margie and Dave, members of the Sunnyslope region’s Famici Wine Company Club, have shared a caponata that is a Sicilian classic. A vibrant mix of eggplant, tomatoes, olives and capers, simmered into a tangy, slightly sweet relish. It’s rich, colorful, and perfect for spreading on crusty bread or serving alongside your favorite appetizers.

Birch and Fred’s Artichoke Spread

INGREDIENTS

1 large jar artichoke hearts

1/4 c. extra virgin olive oil

1/4 c. fresh squeezed lemon juice

1/4 tsp. onion powder

1/4 tsp. garlic powder

Salt and pepper to taste

Optional: Parmesan cheese, fresh herbs like parsley or basil for extra flavor

PREPARATION

> Drain artichoke hearts, place in food processor.

> Add olive oil, lemon juice, garlic, salt and pepper.

> Blend, taste, and adjust seasonings, such as more lemon juice, salt, or olive oil if desired.

Serve immediately with crackers, crostini, or fresh vegetables.

Optional: Serve with freshly grated Parmesan cheese or chopped parsley or basil for extra flavor.

Note: Birch and Fred, also Famici Wine Company Club members, donated this appetizer for the group’s “Share & Pair Sunday” series. Their artichoke spread brings a zesty, bright flavor to the table: marinated artichoke hearts blended with olive oil, lemon, and seasonings for a fresh, easy-to-love appetizer.