Caponata, the Sicilian eggplant appetizer, is often served at room temperature on toasted croutons. Traditionally it includes tomatoes, eggplant, onions and capers to produce a pronounced sweet and sour taste. Baked eggplant alone is a canvas for many colors and flavors. In this California version there’s no tomato or capers. Here roasted eggplant is paired with sweet onions, sweet-tart balsamic vinegar and pungent Italian Gorgonzola to become a fragrant, warm spread for crisp toasts or warm French bread. It’s best served warm.

This classic reinterpreted Italian dip represents simple California flavors. Seriously simple to prepare, this eggplant dip requires the cook to have a bit of patience as red onion cooks down slowly to become caramelized which adds an extra depth of flavor. Feel free to improvise here and drizzle some olive oil over the dip or sprinkling a touch of smoked paprika if you like. I personally like just as it is. This is a lovely springtime appetizer which is mellow and creamy and can be served along with your favorite garlic toasts, pita crisps or crackers. You can accompany this with cocktails or with an oaky California chardonnay that balances the richness of the dish. Present this in a pretty crock garnished with fresh Italian flat leaf parsley.

California Eggplant Dip

Makes About 1 1/2 cups to serve 4 to 6

1 medium eggplant

1 tablespoon olive oil

1 large red onion, finely chopped

2 tablespoons balsamic vinegar, divided

1/4 cup water

2 tablespoons finely chopped Italian parsley, plus 1 tablespoon for garnish

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