Bruschetta with Caponata
Caponata
| 1/4 cup | olive oil |
| 3-1/2 cups | 1/4 in. dice unpeeled eggplant |
| 3/4 cup | finely chopped onion |
| 1/3 cup | finely chopped celery |
| 1/3 cup | chopped pitted green olives |
| 3 Tbsp | chopped drained bottled capers |
| 1/4 cup | red wine vinegar |
| 1-1/2 Tbsp | sugar, or to taste |
| 3 Tbsp | golden raisins |
| 3 Tbsp | pine nuts, toasted lightly |
| 3 | 1/4 in. diced plum tomatoes |
| 1/4 cup | finely chopped flat-leafed parsley leaves |
Bruschetta
| 8-12 | 1/2 in. diagonal slices of Italian bread |
| flat-leafed parsley sprigs for garnish |
Steps
- In heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook the eggplant, stirring, for 3 to 5 minutes, until tender; transfer to bowl.
- To the skillet add remaining 2 tablespoons oil and cook onion and celery over moderate heat, stirring, for 5 minutes.
- Add olives, capers, vinegar, sugar, raisins, pine nuts, and tomatoes; cook mixture, covered, stirring occasionally, for 5 to 10 minutes, or until cooked through and the celery is tender; transfer to the bowl. Stir in parsley.
- Allow caponata to cool. Chill, covered, overnight. Season caponata with salt and pepper.
- Toast bread; brush toasts on one side with oil, and sprinkle salt to taste.
- Top each toast generously with caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish with parsley sprigs.