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
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 14
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
meyara Karki
[email protected]This recipe is a winner! It's easy to make and the flavors are amazing.
Dion Reshani
[email protected]I'm always looking for new ways to cook eggplant. This recipe is a great way to change things up.
Emmanuella Osei
[email protected]This recipe is a great addition to my summer cooking repertoire. It's light, refreshing, and perfect for a hot day.
Florence Nakayima
[email protected]I love the simplicity of this recipe. It's a great way to enjoy fresh eggplant without a lot of fuss.
mia Maya
[email protected]This recipe is easy to follow and the results are impressive. I will definitely be making it again for my next party.
Pacific Wado
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The eggplant was roasted to perfection and the caponata was flavorful and tangy.
Snigdha Sen
[email protected]This recipe is a great way to try something new. The combination of flavors is unique and delicious.
sheldon brown
[email protected]I love this recipe! It's a great way to use up leftover eggplant and it's always a hit with my friends and family.
Salah Kaski
[email protected]This is a delicious and easy recipe. I will definitely be making it again.
mafas Kd
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the unique flavors.
Msogir Ahammed
[email protected]This recipe is a great way to use up leftover eggplant. It's also a great appetizer or side dish.
Mo
[email protected]I love the combination of flavors in this dish. The eggplant is tender and flavorful, and the caponata is sweet and tangy.
Athika Samad
[email protected]This recipe is a keeper! The eggplant caponata is so good that I could eat it by itself. The crostini are the perfect addition to make it a complete meal.
Asif g Ali
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The caponata is flavorful and the crostini are crispy and delicious.
Carter Mayar
[email protected]Love this recipe! It's a great way to enjoy eggplant.
Ms Nafiz Iqbal
[email protected]This recipe is easy to follow and the results are delicious. I will definitely be making it again.
Justin Creech
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was roasted to perfection and the flavors of the caponata were amazing.
gino medina
[email protected]This is a great recipe for using up leftover eggplant. I had some grilled eggplant in the fridge and this was the perfect way to use it up.
Burhan Sheikh
[email protected]I made this recipe for a party and it was a hit! Everyone loved the combination of flavors and textures. The eggplant was tender and flavorful, and the crostini were the perfect crispy base.
arbab javed
[email protected]This eggplant caponata crostini was a delightful appetizer! The flavors of the roasted eggplant, sweet peppers, and capers were perfectly balanced. The crostini were crispy and added a nice crunch to each bite.