Eggplant Caponata Crostini - Martha Stewart

By á-3801

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."

*Martha Stewart Show March 2010*

Ingredients

• 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
• 1 small eggplant, cut into 1/2-inch cubes
• 1/3 cup white-wine vinegar
• Coarse salt
• 8 1/4-inch-thick diagonal slices baguette
• Fresh basil leaves, for garnish

Details

Servings 8

Preparation

Step 1

In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.
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.
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 1 tablespoon), as desired.
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.
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.


Read more at Marthastewart.com: Eggplant Caponata Crostini - Martha Stewart Recipes