Caponata and Crostini
Caponata and Crostini
Ingredients
Crostini
- 1 loaf Italian bread
- 1 tbsp olive oil
- 4 cloves minced garlic
Caponata
- 1 large eggplant
- 1 medium onion
- 4 cloves minced garlic
- 1 red bell pepper
- 2 stalks celery
- 3/4 lbs tomatoes san marzano, roma
- 3 tbsp capers
- 3 tbsp red wine vinegar
- 2 tbsp honey
- salt and pepper to taste
Instructions
Crostini
- Slice bread into 1/4" slices
- Mix olive oil and garlic, and brush on each slice
- Bake in oven at 425 F until golden brown, roughly 15 minutes
Caponata
- Heat pan over medium heat, and add olive oil and garlic
- Dice, onion, eggplant, celery, and add to pan
- Once vegetables are tender, dice tomatoes and add to pain, and simmer for 25 minutes
- Add red wine vinegar, honey, and caper stir thoroughly, add salt and pepper to taste then serve