Bruschetta With Caponata Recipe

• 1/4 c. extra virgin olive oil
• 1/4 x inch dice unpeeled eggplant
• 3/4 c. finely minced onion
• 1/3 c. finely minced celery
• 1/3 c. minced pitted green olives
• 3 Tbsp. minced liquid removed bottled capers
• 1/4 c. red-wine vinegar
• 1 1/2 Tbsp. sugar or possibly to taste
• 3 Tbsp. golden brown raisins
• 3 Tbsp. pine nuts toasted lightly
• 3 x plum tomatoes cut into 1/4-inch diced (about 1 c.)
• 1/4 c. finely minced flat-leafed parsley leaves eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread flat-leafed parsley sprigs for garnish

1. Make the caponata: In a heavy skillet heat 2 Tbsp.
2. of the oil over moderately high heat till it warm but not smoking, in it cook the eggplant, stirring, for 3 to 5 min, or possibly till it is tender, and transfer it to a bowl.
3. To the skillet add in the remaining 2 Tbsp.
4. oil and in it cook the onion and the celery over moderate heat, stirring, for 5 min.
5. Add in the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mix, covered, stirring occasionally, for 5 - 10 min, or possibly till it is cooked through and the celery is tender, and transfer it to the bowl.
6. Stir in the parsley, let the caponata cold, and refrigerateit, covered,overnight.
7. Season the caponata with salt and pepper.
8. Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side
9. with the oil, and sprinkle them with salt to taste.
10. Top each toast generously with some of the caponata, arrange 2 or possibly 3 toasts
11. on each of 4 plates, and garnish each serving with the parsley sprigs.
12. Serves 4.

extra virgin olive oil, eggplant, onion, celery, green olives, capers, redwine vinegar, sugar, golden brown raisins, nuts, tomatoes, flatleafed parsley leaves eight

Taken from cookeatshare.com/recipes/bruschetta-with-caponata-94249 (may not work)