CAPONATINA TOASTS
Categories Olive Bake Sauté Cocktail Party Vegetarian Eggplant Vegan Capers Gourmet
Yield Makes 18 hors d'oeuvres
Number Of Ingredients 18
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
- Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.)
- Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature.
- Serve toasts topped with caponatina.
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Ajoy Acharjee
[email protected]This caponatina is the perfect summer dish. It's light, refreshing, and flavorful. I love serving it on a hot summer day with a glass of white wine.
jargal monkhor
[email protected]I love this recipe! It's so versatile. I've served it as an appetizer, a side dish, and even as a main course. It's always delicious.
Matilda Barber
[email protected]This caponatina is so easy to make and it's always a hit with my friends. I usually serve it with a glass of white wine and some crusty bread. It's the perfect way to start a party.
Kaveesha Ruchith
[email protected]This is a great recipe for a quick and easy appetizer. The caponatina is so flavorful and the toasts are the perfect crispy base. I've also made this recipe with grilled eggplant, which gives it a slightly smoky flavor.
Snsienel Sandy
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is a winner. The caponatina is so flavorful and the toasts are the perfect crispy base. I'll definitely be making this again.
Md Repon
[email protected]This caponatina is the perfect summer dish. It's light, refreshing, and flavorful. I love serving it on a hot summer day with a glass of white wine.
Aryan Khaliq
[email protected]I love this recipe! It's so versatile. I've served it as an appetizer, a side dish, and even as a main course. It's always delicious.
Siyasanga Ndlabu
[email protected]This caponatina is so easy to make and it's always a crowd-pleaser. I've made it for parties, potlucks, and even just as a snack for myself. It's always a hit.
denno zing
[email protected]This recipe is a great way to use up leftover vegetables. I had some eggplant, zucchini, and bell peppers that were about to go bad, so I made this caponatina. It turned out great! The vegetables were all cooked perfectly and the sauce was delicious.
Haseeba Niaz
[email protected]I'm not a huge fan of eggplant, but this caponatina was delicious! The vegetables were cooked perfectly and the sauce was flavorful without being too sweet. I'll definitely be making this again.
Masood Shahid
[email protected]This caponatina is so good! The flavors are amazing and it's the perfect party food. I've made it several times now and it's always a hit.
Shafiqul Islam
[email protected]I love this recipe! It's so easy to make and it's always a hit with my friends. I usually serve it with a glass of white wine and some crusty bread. It's the perfect way to start a party.
Sharoz riaz
[email protected]This is a great recipe for a summer appetizer or snack. The caponatina is light and refreshing, and the toasts are the perfect crispy base. I've also made this recipe with grilled eggplant, which gives it a slightly smoky flavor.
Aftab Jari
[email protected]I was pleasantly surprised by this recipe. I'm not a huge fan of caponata, but this version was really good. The vegetables were cooked perfectly and the sauce was flavorful without being too sweet. The toasts were a great addition, adding a nice cru
Eric Harsely
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. The caponatina is so versatile - I've served it on crostini, crackers, and even as a side dish with grilled chicken. It's always delicious.
Bd Jahid
[email protected]I'm not usually a fan of eggplant, but this caponatina changed my mind. The sweetness of the tomatoes and the crunch of the celery and bell peppers balanced out the eggplant perfectly. Served on top of a toasted baguette, it was the perfect appetizer
Imaobong Nkereuwem
[email protected]This caponatina was a hit! The flavors were amazing and the toasts were the perfect crunchy vessel. I'll definitely be making this again.