Caponata With Polenta Crostini Recipe

Name: Caponata With Polenta Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red bell pepper; 1 tablespoon olive oil, divided; 5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound); 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1 1/2 cups diced onion; 1 tablespoon minced garlic; 1 tablespoon chopped fresh thyme; 1 teaspoon anchovy paste; 1/4 cup balsamic vinegar; 1 tablespoon capers; 1 tablespoon chopped fresh flat-leaf parsley

Servings: persons

1 medium red bell pepper
1 tablespoon olive oil, divided
5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 1/2 cups diced onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 teaspoon anchovy paste
1/4 cup balsamic vinegar
1 tablespoon capers
1 tablespoon chopped fresh flat-leaf parsley

1
Preheat broiler.
2
Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
3
Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.
4
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; cook 6 minutes or until browned, stirring frequently. Add salt and black pepper; stir well. Remove from pan.
5
Add 2 teaspoons oil and onion to pan; cook 3 minutes or until onion begins to brown, stirring frequently. Add garlic, thyme, and anchovy paste; cook 2 minutes, stirring frequently. Add vinegar; cook 30 seconds. Add eggplant and capers; stir well. Remove from heat.
6
Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.
7
(Totals include Polenta Crostini)

171

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 medium red bell pepper, 1 tablespoon olive oil, divided, 5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound), 1/4 teaspoon sea salt, and more.

Yes, Caponata With Polenta Crostini 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.

Caponata With Polenta Crostini

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