Bruschetta With Caponata

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READY IN: 45mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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