Caponata with Polenta Crostini

Caponata with Polenta Crostini
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon sea salt
  • 1 tablespoon capers
  • 5 ½ cups (1/2-inch) cubed peeled eggplant (about 1 pound)
  • 1 medium red bell pepper
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced garlic
  • ¼ teaspoon black pepper
  • + 19 more ingredients
    • ¼ teaspoon black pepper
    • ¼ teaspoon sea salt
    • 1 tablespoon olive oil, divided
    • 1 medium red bell pepper
    • Polenta Crostini
    • Polenta Crostini
    • 1 ½ cups diced onion
    • 1 tablespoon chopped fresh thyme
    • ¼ cup balsamic vinegar
    • 5 ½ cups (1/2-inch) cubed peeled eggplant (about 1 pound)
    • ¼ cup balsamic vinegar
    • 1 tablespoon capers
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 ½ cups diced onion
    • 1 teaspoon anchovy paste
    • 1 tablespoon minced garlic
    • 1 teaspoon anchovy paste
    • 1 tablespoon olive oil, divided

Preheat broiler.Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.H...

View full recipe at My Recipes

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