Caponata Pizzas Recipe
Ingredients
2 cups peeled, diced eggplant
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup chopped black olives
3 tablespoons tomato paste
1 teaspoon crushed fresh garlic
1/4 teaspoon crushed red pepper
24 (1/2-inch) slices French bread
1 cup shredded nonfat or reduced-fat mozzarella cheese
Directions
1. Combine all the ingredients except for the bread and cheese in a 1 1/2-quart pot. Cover and cook over low heat, stirring occasionally, for 45 minutes, or until the vegetables are tender and the mixture is thick. Add a few tablespoons of water only if needed to prevent scorching. Remove the pot from the heat and set aside.
2. Arrange the bread slices on a baking sheet, and bake at 400°F for 5 minutes, or until lightly browned. Spread each slice with a tablespoon of the eggplant mixture, and top with 2 teaspoons of the mozzarella cheese. Return the pizzas to the oven, and bake for 7 minutes, or until the cheese is melted.
2. Arrange the bread slices on a baking sheet, and bake at 400°F for 5 minutes, or until lightly browned. Spread each slice with a tablespoon of the eggplant mixture, and top with 2 teaspoons of the mozzarella cheese. Return the pizzas to the oven, and bake for 7 minutes, or until the cheese is melted.
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