Caponata on Crostini
Ingredients
- 1 large eggplant, cut into 1/2 inch cubes
- 1 large onion
- 1 green pepper, seeded
- 6 ripe tomatoes, chopped
- 1/2 c pimiento-stuffed green olive
- 4 garlic cloves
- 1/2 c olive oil
- 1/3 c red wine vinegar
- 1 t salt
- 3 T sugar
- 1 1/2 t dried oregano
- 1 1/2 t dried Basil
- 1 T capers
- 1/2 baguette
- 1/4 c olive oil
Instructions
Chop pimiento. Combine all ingredients in large enameled or stainless pot and mix. Cook uncovered over low heat, stirring occasionally, about 1 hour or until mixture is soft and all liquid has cooked away. Cool and refrigerate. It will keep in the refrigerator for a week and may be frozen for a couple of months. When serving with crusty bread, brush bread with garlic flovred olive oil and place in 400F oven for 12 minutes or until lightly brown. Cook about 5 inches from top of oven. Top with Caponata when serving.