This sophisticated version of eggplant caponata, served chilled on lemon leaves, makes a pleasing first course or appetizer. Recipe by Chef Jasper Mirabile, Jr.

Eggplant Caponata Barocco with Asiago Cheese

1 large eggplant, cubed
1 medium yellow onion, chopped
1/2 cup celery, diced
1/2 cup olive oil
1/2 cup Pinot Grigio wine
2 tablespoons pine nuts
2 tablespoons raisins
1 tablespoon red wine vinegar
5 green olives, quartered
Salt and pepper to taste
1 pound Wisconsin Asiago Cheese, cut in small cubes
3 tablespoons fresh mint, chopped
Cocoa for dusting
Lemon leaves for garnish

1. In large heavy skillet, sauté eggplant, onion and celery in olive oil until onions are translucent; add additional olive oil as necessary.
2. Deglaze pan with wine; cook until liquid is evaporated.
3. Stir in pine nuts, raisins and red wine vinegar. Add olives, salt and pepper. Remove from pan and cool.
4. Toss with cheese and mint; dust with cocoa. Serve chilled on lemon leaves.

Makes 8 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.