Caponata with Garlic Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Sicilian appetizer will keep in the refrigerator for one to two days. Bring to room temperature before serving. Ingredients:
1 tablespoon olive oil |
4 cups diced eggplant (about 1 pound) |
1 cup coarsely chopped vidalia or other sweet onion |
1/2 cup diced red bell pepper |
1/2 cup diced yellow bell pepper |
1 garlic clove, minced |
1 tablespoon brown sugar |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 cup golden raisins |
2 tablespoons capers, drained |
1 tablespoon pine nuts, toasted |
2 tablespoons chopped fresh or 2 teaspoons dried basil |
24 (1/2-inch-thick) slices diagonally cut french bread baguette (about 10 ounces) |
1 garlic clove, halved |
olive oil-flavored cooking spray |
Directions:
1. To prepare caponata, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell peppers, and minced garlic, and saute 5 minutes. Stir in sugar, lemon juice, and salt; cook 1 minute. Stir in raisins, capers, and pine nuts. Place eggplant mixture in a large bowl; stir in basil.
2. Preheat oven to 375°.
3. To prepare crostini, place bread slices on a baking sheet. Bake at 375° for 7 minutes or until toasted. Rub cut sides of garlic clove over one side of each bread slice. Coat the bread slices with cooking spray, and bake an additional 2 minutes. Serve caponata with crostini.
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