Caponatina Toasts

Caponatina Toasts
Photo by Victoria Pearson

Ingredients

  • 2 tablespoons water
  • 1 ½ cups vegetable oil
  • 1 tablespoon tomato paste
  • 1/8 teaspoon black pepper
  • 18 slices 1/8-inch-thick ficelle or baguette
  • 1 tablespoon olive oil
  • ¼ cup onion
  • + 10 more ingredients
    • 1 6-oz baby Italian eggplant
    • ¼ teaspoon salt
    • 1 sugar
    • 1 deep-fat thermometer
    • 1 tablespoon bottled small (nonpareil) capers
    • 2 tablespoons pitted green olives (preferably Sicilian)
    • 1/8 teaspoon cinnamon
    • 1 teaspoon red-wine vinegar
    • 2 tablespoons celery
    • small fresh basil leaves

Put oven rack in middle position and preheat oven to 350°F. Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool. Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant i...

View full recipe at Epicurious

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