Caponata On Bruschetta Recipe
Ingredients
| 1 medium-sized eggplant, sliced 1/2 inch thick | ||
| Salt | To Taste (Caponata:) | |
| 1 medium-sized yellow onion | ||
| Celery stalks | 2 Small (Caponata:) | |
| 1 small red bell pepper, seeded and deribbed | ||
| Extra virgin olive oil | 1/4 Cup (16 tbs) (Caponata:) | |
| Red wine vinegar | 1/2 Cup (16 tbs) (Caponata:) | |
| Light brown sugar | 2 Tablespoon (Caponata:) | |
| Garlic | 1 Tablespoon, finely chopped (Caponata:) | |
| Pine nuts | 2 Tablespoon (Caponata:) | |
| 2 or 3 medium-sized tomatoes, seeded, chopped and excess juices squeezed out | ||
| 1/2 cup brine-cured black olives, drained, pitted and coarsely chopped | ||
| 1/4 cup loosely packed fresh basil leaves, finely chopped | ||
| Capers | 3 Tablespoon, drained (Caponata:) | |
| Raisins | 2 Tablespoon, chopped (Caponata:) | |
| 8 slices baguette or Italian bread, each approximately 1 inch thick | ||
| Approximately 2 tablespoons extra virgin olive oil | ||
| Garlic | 1 Tablespoon, finely chopped (Bruschetta:) | |
Directions
MAKING
1) To prepare caponata put eggplant slices on paper towels.
2) Rub salt and keep aside for 15 minutes.
3) Pat dry to ask excess moisture.
4) With a knife chop eggplant, onion, celery and bell pepper into approximately 1/2-inch pieces.
5) In a heavy sauté pan warm oil over medium heat.
6) Sauté vegetables for approximately 10 minutes.
7) Stir in vinegar, sugar and garlic. Simmer for 5 minutes.
8) In a small, heavy sauté pan toss the pine nuts over medium heat till light brown.
9) Keep aside to cool for sometime.
10) Put vegetables to a medium bowl and cool in room temperature.
11) Add tomatoes, pine nuts, olives, basil, capers and raisins. Mix thoroughly.
12) Transfer content in a portable tight lid container and pack in a picnic basket.
13) Cover in a plastic wrap or place in plastic bag.
14) In a small leak proof portable container mix olive oil and garlic.
15) In the picnic basket pack everything along with basting brush.
SERVING
16) Before serving prepare a charcoal fire and let coals burn down.
17) Baste each bread slice with the garlic oil.
18) Grill on both sides turning once.
19) Mound some caponata on each slice on top.
1) To prepare caponata put eggplant slices on paper towels.
2) Rub salt and keep aside for 15 minutes.
3) Pat dry to ask excess moisture.
4) With a knife chop eggplant, onion, celery and bell pepper into approximately 1/2-inch pieces.
5) In a heavy sauté pan warm oil over medium heat.
6) Sauté vegetables for approximately 10 minutes.
7) Stir in vinegar, sugar and garlic. Simmer for 5 minutes.
8) In a small, heavy sauté pan toss the pine nuts over medium heat till light brown.
9) Keep aside to cool for sometime.
10) Put vegetables to a medium bowl and cool in room temperature.
11) Add tomatoes, pine nuts, olives, basil, capers and raisins. Mix thoroughly.
12) Transfer content in a portable tight lid container and pack in a picnic basket.
13) Cover in a plastic wrap or place in plastic bag.
14) In a small leak proof portable container mix olive oil and garlic.
15) In the picnic basket pack everything along with basting brush.
SERVING
16) Before serving prepare a charcoal fire and let coals burn down.
17) Baste each bread slice with the garlic oil.
18) Grill on both sides turning once.
19) Mound some caponata on each slice on top.
Chef
