Melanzane sott'olio (pickled eggplant) #italy #pasta #food #cook #recipe #cooking #italianfood

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Melanzane sott’olio (scapece)
Who says you can’t enjoy Melanzane sott’olio out of season? Back in Calabria, this delicacy is made only during the summer when eggplants are at their peak. But here in California, where the sun seems to shine on fresh produce year-round, my mother couldn’t resist bringing a taste of tradition to our table—no matter the time of year. Thin slices of eggplant are marinated in vinegar, layered with garlic, chili, and mint, then preserved in rich olive oil. It’s a jar full of memories, perfect on crusty bread or as part of a true antipasto spread. A bite of home, any time we want
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