Grilled Eggplant Caponata Bruschetta with Ricotta Salata

Ingredients

• 4 plum tomatoes, halved lengthwise
• 2 medium globe eggplants, cut into ¾-inch-thick slices
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• ½ cup canola oil
• 1 large stalk celery, diced
• 1 small red onion, diced
• + 27 more ingredients
• • ½ cup Sicilian green olives, pitted and chopped
  • ½ cup white wine vinegar
  • ¼ cup golden raisins
  • 2 tablespoons capers, drained
  • 1 tablespoon granulated sugar
  • Pinch red chile flakes
  • ¼ cup chopped fresh basil, plus more for garnish
  • ¼ cup chopped flat-leaf parsley
  • 1 loaf Italian bread, sliced into ½-inch-thick slices
  • 8 ounces ricotta salata, crumbled
  • 4 plum tomatoes, halved lengthwise
  • 2 medium globe eggplants, cut into ¾-inch-thick slices
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup canola oil
  • 1 large stalk celery, diced
  • 1 small red onion, diced
  • ½ cup Sicilian green olives, pitted and chopped
  • ½ cup white wine vinegar
  • ¼ cup golden raisins
  • 2 tablespoons capers, drained
  • 1 tablespoon granulated sugar
  • Pinch red chile flakes
  • ¼ cup chopped fresh basil, plus more for garnish
  • ¼ cup chopped flat-leaf parsley
  • 1 loaf Italian bread, sliced into ½-inch-thick slices
  • 8 ounces ricotta salata, crumbled

1. Preheat a grill to medium-high heat. 2. Preheat a grill to medium-high heat.

View full recipe at SpringPad