Bruschetta With Caponata Recipe

1. 1

   Make the caponata: In a heavy skillet heat 2 Tbsp.

2. 2

   of the oil over moderately high heat till it 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.

3. 3

   To the skillet add in the remaining 2 Tbsp.

4. 4

   oil and in it cook the onion and the celery over moderate heat, stirring, for 5 min.

5. 5

   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.

6. 6

   Stir in the parsley, let the caponata cold, and refrigerateit, covered,overnight.

7. 7

   Season the caponata with salt and pepper.

8. 8

   Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side

9. 9

   with the oil, and sprinkle them with salt to taste.

10. 10

    Top each toast generously with some of the caponata, arrange 2 or possibly 3 toasts

11. 11

    on each of 4 plates, and garnish each serving with the parsley sprigs.

* Per serving · 4 servings · Values may vary.