Bruschetta With Caponata Recipe Recipe

Name: Bruschetta With Caponata Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. extra virgin olive oil; 1/4 x inch dice unpeeled eggplant; 3/4 c. finely minced onion; 1/3 c. finely minced celery; 1/3 c. minced pitted green olives; 3 Tbsp. minced liquid removed bottled capers; 1/4 c. red-wine vinegar; 1 1/2 Tbsp. sugar or possibly to taste; 3 Tbsp. golden brown raisins; 3 Tbsp. pine nuts toasted lightly; 3 x plum tomatoes cut into 1/4-inch diced (about 1 c.); 1/4 c. finely minced flat-leafed parsley leaves eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread flat-leafed parsley sprigs for garnish

Servings: persons

1/4 c. extra virgin olive oil
1/4 x inch dice unpeeled eggplant
3/4 c. finely minced onion
1/3 c. finely minced celery
1/3 c. minced pitted green olives
3 Tbsp. minced liquid removed bottled capers
1/4 c. red-wine vinegar
1 1/2 Tbsp. sugar or possibly to taste
3 Tbsp. golden brown raisins
3 Tbsp. pine nuts toasted lightly
3 x plum tomatoes cut into 1/4-inch diced (about 1 c.)
1/4 c. finely minced flat-leafed parsley leaves eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread flat-leafed parsley sprigs for garnish

1
Make the caponata: In a heavy skillet heat 2 Tbsp.
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
To the skillet add in the remaining 2 Tbsp.
4
oil and in it cook the onion and the celery over moderate heat, stirring, for 5 min.
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
Stir in the parsley, let the caponata cold, and refrigerateit, covered,overnight.
7
Season the caponata with salt and pepper.
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
with the oil, and sprinkle them with salt to taste.
10
Top each toast generously with some of the caponata, arrange 2 or possibly 3 toasts
11
on each of 4 plates, and garnish each serving with the parsley sprigs.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 c. extra virgin olive oil, 1/4 x inch dice unpeeled eggplant, 3/4 c. finely minced onion, 1/3 c. finely minced celery, and more.

Yes, Bruschetta With Caponata Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bruschetta With Caponata Recipe

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