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Eggplant Caponata Crostini

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Why I Love This Recipe

Eggplant Caponata Crostini

The tangy relish that tops these crostini is very

versatile — it also works as a quick pasta sauce or

sandwich spread. The recipe was adapted from

"Everyday Food: Fresh Flavor Fast." Also try: Crostini

with Tuna and White Bean Puree, Crostini with Fresh

Ricotta and Grilled Radicchio

Ingredients You'll Need

2 tablespoons olive oil, plus more for grilling
1 large onion, finely chopped
2 tablespoons golden raisins
2 tablespoons pine nuts
2 garlic cloves, thinly sliced
1/4 to 1/2 teaspoon crushed red-pepper flakes
1/2 cup tomato paste
1 teaspoon unsweetened cocoa powder
2 tablespoons sugar, plus more if needed
i small eggplant, cut into i/2-inch cubes
1/3 cup white-wine vinegar
Coarse salt
8 i/4-inch-thick diagonal slices baguette
Fresh basil leaves, for garnish


1. In a s-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and redpepper

flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.

2. Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add

eggplant, vinegar, and 1/3 cup water.

3. Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season

with salt and more sugar (up to i tablespoon), as desired.

4. Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill, turning once, until

toasted and grill marks appear, about 2 minutes per side.

5. Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in an

airtight container; let cool completely before storing

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