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Grilled Crostini with Caponata
Ready In: 75 Minutes
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Serves 4
DIRECTIONS
- Combine in large bowl. Mix well. Reserve.
- Sauté until golden brown. Drain oil. Add eggplant to tomato mixture.
- Sauté until tender. Drain oil. Add to eggplant and tomato mixture. Combine well. Transfer to a heavy pot or brazier skillet. Cook over low heat until mixture is thick and glossy, about 45 minutes.
- Add. Stir well. Cool. Cover. Chill.
- Adjust seasoning.
- Brush rounds with oil. Place on sheet pans. Broil just until barely golden but crisp. Portion vegetable mixture onto grilled bread slices. Serve warm, cold, or at room temperature.
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