EGGPLANT CAPONATA CROSTINI
Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer. Wait until the caponata is finished before toasting the bread. (The New York Times)
Provided by Elaine Louie
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 12
Steps:
- Place a large skillet or sauté pan over medium-low heat. Add 1 tablespoon of the olive oil and the onion, and sauté until softened, 5 to 6 minutes. Add garlic and continue to sauté until soft and golden, about 10 minutes. Transfer to paper towels to drain.
- Wash skillet and return to medium-high heat. Add 3 tablespoons of the olive oil and allow to heat until shimmering. Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil. Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes. Transfer to paper towels to drain, and season to taste with salt and pepper.
- Wash skillet and return to medium heat. Add remaining 1 tablespoon olive oil and tomatoes. Sauté until tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated.
- In a large bowl, combine eggplant, onion mixture, tomatoes, raisins and capers. Toss gently to mix well. Season with salt and pepper to taste.
- To serve, toast the sliced bread, and top with a large spoonful of the caponata mixture. Sprinkle with a few drops of vinegar, and garnish with the basil chiffonade, and a few grains of flaky sea salt.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdirahman Mohamed
[email protected]I'm giving this recipe one star because it was a complete waste of my time and ingredients.
GandaLang
[email protected]This recipe was a disaster! The caponata was too salty and the crostini were burnt. I do not recommend this recipe.
Steph Magro
[email protected]Overall, I thought this recipe was just okay. I probably won't be making it again.
Madiha Noor
[email protected]The crostini were a bit too hard for my taste. I think I'll try toasting them for less time next time.
Lucky Boy
[email protected]I found this recipe to be a bit bland. I added some extra garlic and red pepper flakes to give it more flavor.
SARAH AYUBA
[email protected]I'm not sure what went wrong, but my caponata turned out too oily. I think I might have used too much olive oil.
Jenna Ramsey
[email protected]This recipe is a keeper! I'll be making it again and again.
Kelvin Soli
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it.
KRT MADMAN
[email protected]Delicious!
Abraham Reyes
[email protected]This is my go-to recipe for eggplant caponata. It's always a crowd-pleaser, and it's so easy to make.
Efrem Efa
[email protected]I love this recipe! The eggplant caponata is so versatile. I've served it as an appetizer, a side dish, and even as a main course. It's always a hit.
Ali Bhutta
[email protected]This recipe was easy to follow and the results were amazing. The eggplant caponata was flavorful and tangy, and the crostini were crispy and buttery. I highly recommend this recipe!
dilawar khan kakar
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The caponata was so delicious, and the crostini were the perfect accompaniment. I'll be making this again soon.
Jones Zzy
[email protected]This recipe was a hit at my dinner party! The eggplant caponata was flavorful and tangy, and the crostini were the perfect crispy vessel. I will definitely be making this again.