COMPANATA (aka COPANATA)

This recipe is from the A-to-Z Vegetable Cookbook. We love this book, it seems that it’s not being published anymore, which is where we found it’s original name—COMPANATA—- which a customer later told us was spelled COPANATA! Whatever you call it, companata is a superhero of absorbing tomatoes, onions, eggplant & celery just when we need it to most: AUGUST! Don’t be scared off by the eggplant. The combination of salty olives tossed with the slightly sour-sweet balsamic glaze makes it a dream.

We love it….

-smeared on a baguette with a little melted cheese on top

-as a side with your BBQ meal

-on eggs

-tossed with pasta, rice, or your favorite grain

-as a baked potato topping

-as is, or wazzed up as an alternative eggplant dip to baba ganoush