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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a wonderful appetizer served over toasted baguette. Any leftovers can be served over pasta with a little bit of feta or goat cheese sprinkled on. Ingredients:
1/4 cup olive oil |
3 1/2 cups eggplants, unpeeled and diced |
3/4 cup onion, finely chopped |
1/3 cup celery, finely chopped |
1/3 cup green olives, chopped pitted |
3 tablespoons capers, drained and chopped |
1/4 cup red wine vinegar |
1 1/2 tablespoons sugar (to taste) |
3 tablespoons golden raisins |
3 tablespoons pine nuts, toasted lightly |
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup) |
1/4 cup parsley, finely chopped |
baguette, sliced on the diagonal, toasted |
Directions:
1. Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot; add the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
2. To the skillet add the remaining 2 tablespoons oil; add the onion and the celery and cook over moderate heat, stirring, for 5 minutes.
3. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl.
4. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
5. Make the bruschetta: Preheat the grill. Grill the bread on an oiled rack for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
6. Top each toast generously with some of the caponata.
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