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1
Prepare grill or preheat broiler.
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2
With a serrated knife cut bread crosswise into 1/2-inch thick slices.
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3
Grill slices on a rack set about 4 inches over glowing coals for 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside.
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4
Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes on each side, or until golden.
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5
Rub toasts with garlic on one side and lightly brush same side with oil.
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6
Toasts may be made 1 week ahead and kept in an airtight container.
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7
In a small skillet cook shallots in oil over moderate heat, stirring, until softened.
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8
Stir in tomato and salt and pepper to taste and cook, stirring 30 seconds, or until just heated through.
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9
In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper, to taste, and mound about 1 tablespoon on oiled side of each toast.
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10
Discard coarse stems from greens and wash leaves thoroughly.
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11
Coarsely chop the greens (there should be about 6 cups).
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12
In a large heavy skillet, cook garlic paste in oil over moderately low heat, stirring, 1 minute.
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13
Add greens, salt, and pepper and saute over moderately high heat, stirring, until wilted and tender, about 3 minutes.
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14
Pour off any excess liquid.
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15
Transfer mixture to a bowl and cool to warm.
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16
Stir in mozzarella.
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17
In a heavy skillet, heat 2 tablespoons of the oil over moderately high heat until hot but not smoking.
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18
Saute the eggplant, stirring, for 3 to 5 minutes, or until tender, and transfer to a bowl.
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19
To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes.
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20
Add the olives, capers, vinegar, sugar, raisins, pine nuts, and tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender.
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21
Transfer it to the bowl.
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22
Stir in the parsley, let the caponata cool, and chill it, covered, overnight.
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23
Season the caponata with salt and pepper.
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24
Wine Suggestions: Kendall Jackson Chardonnay Hahn Estates or Glass Mountain Merlot Rosemount Shiraz
