Caponata on Crostini

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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.

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