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1
To make toasts: Prepare grill or possibly preheat broiler.
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With a serrated knife cut bread crosswise into 1/2-inch thick slices.
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Grill slices on a rack set about 4 inches over glowing coals for 1 to 1 1/2 min on each side, or possibly till golden 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 min on each side, or possibly till golden brown.
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Rub toasts with garlic on one side and lightly brush same side with oil.
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Toasts may be made 1 week ahead and kept in an airtight container.
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Tomato and Ricotta Salata: In a small skillet cook shallots in oil over moderate heat, stirring, till softened.
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Stir in tomato and salt and pepper to taste and cook, stirring 30 seconds, or possibly till just heated through.
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In a bowl toss together tomato mix with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 Tbsp.
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on oiled side of each toast.
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Mozzarella, Greens, and Garlic: Throw away coarse stems from greens and wash leaves thoroughly.
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Chop greens coarse (there should be about 6 c.).
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In a large heavy skillet, cook garlic paste in oil over moderately-low heat, stirring, 1 minute.
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Add in greens, salt, and pepper and saute/fry over moderately-high heat, stirring, till wilted and tender, about 3 min.
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Pour off any excess liquid.
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Transfer greens mix to a bowl and cold to hot.
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Stir in mozzarella.
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Caponata: In a heavy skillet, heat 2 Tbsp.
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of the oil over moderately-high heat till it is warm but not smoking, in it cook the eggplant, stirring, for 3 to 5 min, or possibly till it is tender, and transfer it to a bowl.
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To the skillet add in the remaining 2 Tbsp.
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oil and in it cook the onion and the celery over moderate heat, stirring, for 5 min.
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Add in the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mix, covered, stirring occasionally, for 5 - 10 min, or possibly till it is cooked through and the celery is tender, and transfer it to the bowl.
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23
Stir in the parsley, let the caponata cold, and refrigerateit, covered,overnight.
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Season the caponata with salt and pepper.
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25
This recipe yields 10 servings.
