Melanzane a Scapece are marinated eggplant; the word scapece derives from the Spanish (who ruled in Naples) and can be applied to any dish (usually fish or vegetable) marinated in a sweet-and-sour sauce. This particular eggplant scapece is quite refreshing in summer and should be made a day ahead. To serve 6:
Prep Time: 1 hour, 20 minutes
Cook Time: 25 minutes
Ingredients:
- 4 pounds small eggplants
- 1/2 cup olive oil
- 3 tablespoons vinegar
- Salt
- A hot red pepper, shredded
- Oregano
- 1-2 cloves of garlic
Preparation:
Quarter the eggplant and boil them in lightly salted water for 20 minutes. Remove them, press them well to drain off excess water, and let them cool. Once they have, transfer them in a salad bowl and season them with the remaining ingredients. They can be eaten after 24 hours, but will keep as long as a week in the refrigerator, covered.
Yield: 6 servings marinated eggplant.
Yield: 6 servings marinated eggplant.
