Aubergine Spread For Bruschetta (A Version Of Caponata) Recipe

• 1 x Aubergine (1 lb)
• 2 c. Thinly sliced onions
• 1/4 c. Raisins or possibly currants
• 1/3 c. Red wine vinegar
• 1 Tbsp. Honey Extra virgin olive oil, salt, red pepper flakes, black pepper

1. Bruschetta - These recipes are from an Italian cooking class...
2. Peel and cut aubergine into 1/4" cubes.
3. Salt (1t) and macerate for 20 minutes.
4. Press out moisture.
5. Brown aubergine in a large frying pan n extra virgin olive oil, remove and set aside.
6. Caramelize the onions in extra virgin olive oil with a little salt
7. (10-15 min) Return aubergine to pan and add in raisings, vinegar mixed with honey, pepper flakes and black pepper to taste.
8. Cook over low heat for 20 min till well blended.
9. Cold to room temperature.
10. Serve over sliced, toasted or possibly grilled, baguette or possibly Italian country bread.

aubergine, onions, raisins, red wine vinegar, honey

Taken from cookeatshare.com/recipes/aubergine-spread-for-bruschetta-a-version-of-caponata-71751 (may not work)