Melanzane a Scapece (Marinated Eggplant)

 We received some striped eggplant in the January boxes.  One of my favorite things to do with eggplants is make Melanzane a Scapece.  The term scapece is derived from the Spanish escabeche, which itself comes from the Arabic al-skebaj (السكباج), a dish of meat cooked in vinegar and sweet spices. This method was introduced to Sicily and southern Italy during Arab rule around the 10th century.  Before refrigeration, vinegar-based marinades were essential for preserving vegetables. Sicilians adapted escabeche to suit local produce like eggplant, zucchini, and peppers, creating a tangy, herbaceous style of antipasto that's still beloved today.

Melanzane a Scapece tastes very similar to marinated artichokes, and you can use it anywhere you’d use marinated artichokes. We put it on pizzas, in antipasti spreads, with chicken, pasta, salads, and even blended into dips. It’s one of those pantry staples that quietly makes everything better.

Melanzane a Scapece (Marinated Eggplant)

2 eggplants, peeled and chopped to 1/2 inch sized pieces

1/2 cup olive oil

2 tbsp white vinegar

2 cloves of garlic, minced

A pinch of red pepper flakes

A pinch of dried oregano

Apinch of dried parley

Salt and pepper to taste

Bring a medium pot of well-salted water to a boil.  Drop the eggplant into the pot and blanch it for a minute or two.  You want them tender, not mushy.  Drain the eggplant and let it sit on a dish towel to absorb excess liquid.

In a medium bowl, mix the marinade.  Add the rest of the ingredients to the bowl.  Add the eggplant and toss to combine.  Store in clean mason jars in the fridge.  Marinate for a minimum of 3-4 hours.

Chicken Artichoke Pizza with Pesto

Artichoke Hummus

Greek Salad

Italian food is all about ingredients, and it’s not fussy, and it’s not fancy. 

 – Wolfgang Puck