Caponata with Garlic Crostini

Caponata with Garlic Crostini
Photo by www.myrecipes.com

Ingredients

  • Crostini:
  • Caponata:
  • ¼ cup golden raisins
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • Olive oil-flavored cooking spray
  • 24 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
  • ½ cup diced red bell pepper
  • + 11 more ingredients
    • 1 tablespoon pine nuts, toasted
    • 1 garlic clove, minced
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • 4 cups diced eggplant (about 1 pound)
    • 1 garlic clove, halved
    • 2 tablespoons capers, drained
    • ½ cup diced yellow bell pepper
    • 2 tablespoons fresh lemon juice
    • 1 cup coarsely chopped Vidalia or other sweet onion
    • 1 tablespoon brown sugar

To prepare caponata, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell peppers, and minced garlic, and saute 5 minutes. Stir in sugar, lemon juice, and salt; cook 1 minute. Stir in raisins, capers, and pine nuts. Place eggplant mixture in a large bowl; stir in ...

View full recipe at My Recipes

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