Caponata with Polenta Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Although often served as a salad or side dish, caponata served on crisp squares of polenta becomes an appetizer here. Ingredients:
1 medium red bell pepper |
1 tablespoon olive oil, divided |
5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound) |
1/4 teaspoon sea salt |
1/4 teaspoon black pepper |
1 1/2 cups diced onion |
1 tablespoon minced garlic |
1 tablespoon chopped fresh thyme |
1 teaspoon anchovy paste |
1/4 cup balsamic vinegar |
1 tablespoon capers |
1 tablespoon chopped fresh flat-leaf parsley |
polenta crostini |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
3. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; cook 6 minutes or until browned, stirring frequently. Add salt and black pepper; stir well. Remove from pan.
5. Add 2 teaspoons oil and onion to pan; cook 3 minutes or until onion begins to brown, stirring frequently. Add garlic, thyme, and anchovy paste; cook 2 minutes, stirring frequently. Add vinegar; cook 30 seconds. Add eggplant and capers; stir well. Remove from heat.
6. Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.
7. (Totals include Polenta Crostini)
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