Prep 20 mins
Cook 25 mins
This is a wonderful appetizer served over toasted baguette. Any leftovers can be served over pasta with a little bit of feta or goat cheese sprinkled on.
- 1⁄4 cup olive oil
- 3 1⁄2 cups eggplants, unpeeled and diced
- 3⁄4 cup onion, finely chopped
- 1⁄3 cup celery, finely chopped
- 1⁄3 cup green olives, chopped pitted
- 3 tablespoons capers, drained and chopped
- 1⁄4 cup red wine vinegar
- 1 1⁄2 tablespoons sugar (to taste)
- 3 tablespoons golden raisins
- 3 tablespoons pine nuts, toasted lightly
- 3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
- 1⁄4 cup parsley, finely chopped
For the bruschetta
- baguette, sliced on the diagonal, toasted
- Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot; add the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
- To the skillet add the remaining 2 tablespoons oil; add the onion and the celery and cook over moderate heat, stirring, for 5 minutes.
- Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl.
- Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
- Make the bruschetta: Preheat the grill. Grill the bread on an oiled rack for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
- Top each toast generously with some of the caponata.