Caponata Jewels on Toast

Ingredients

• •1 large Italian eggplant (about
• •lbs), diced into 1/2-inch cubes
• •1/4 cup extra virgin olive oil, plus more for drizzling
• •1 large yellow onion, finely chopped
• •2 celery stalks, finely chopped
• •1 (
• •oz) can crushed tomatoes
• •1/4 cup red wine vinegar
• •2 tablespoons granulated sugar
• •1/4 cup green olives, pitted and roughly chopped
• •2 tablespoons capers, rinsed
• •2 tablespoons golden raisins
• •2 tablespoons pine nuts, toasted
• •Salt and freshly ground black pepper to taste
• •1 baguette, sliced diagonally into 1/2-inch thick pieces
• •1/4 cup fresh basil leaves, thinly sliced (chiffonade)
• •Aged balsamic glaze, for finishing

Prep Steps

1. 1**Prepare the Eggplant:** Toss the diced eggplant with 1 tablespoon of salt in a colander and let sit for 30 minutes to draw out moisture. Rinse thoroughly and pat dry with paper towels.
2. 2**Sauté Vegetables:** Heat 1/4 cup of olive oil in a large skillet over medium
3. 3high heat. Add the dried eggplant and cook until golden brown and tender, about 8
4. 4minutes. Remove the eggplant and set aside.
5. 5**Build the Caponata Base:** In the same skillet, add the chopped onion and celery. Cook until softened, about 5 minutes. Stir in the crushed tomatoes, red wine vinegar, and sugar. Bring to a simmer.
6. 6**Combine and Simmer:** Return the cooked eggplant to the skillet. Stir in the olives, capers, and raisins. Season with pepper. Reduce the heat to low and simmer, uncovered, for 20 minutes
7. 7minutes, or until the sauce has thickened and the flavors have melded. Stir in the toasted pine nuts. Taste and adjust seasoning if necessary.
8. 8**Prepare Crostini:** Preheat oven to 375°F (190°C). Brush both sides of the baguette slices lightly with olive oil. Arrange on a baking sheet and toast for 8 minutes
9. 9minutes, or until golden brown and crisp.
10. 10**Assemble:** Spoon a generous amount of the warm or room
11. 11temperature caponata onto each crostini slice. Garnish with fresh basil chiffonade and a light drizzle of aged balsamic glaze. Serve immediately.