Caponata is a Sicilian sweet and sour version of ratatouille on top of Italian appetizer, crostini and you have tasty dish for your guest or just for yourself and family.
Serves 4-6
Preheat the oven to 375F (190C)
A. Caponata:
2 Tbs. (30 ml) each: red wine vinegar and olive oil
1/2 sweet organic onion, finely chopped
3 minced organic garlic cloves
1 each finely chopped organic: medium eggplant and red bell pepper
2 medium organic celery ribs, finely chopped
1 cup (150 g) organic grape (cheery) tomatoes, cut into fourths
1 Tbs. (9 g) each: organic sugar and capers
1/4 Tbs. (35 g) organic pine nuts, toasted
2 Tbs. (8 g) chopped parsley
black pepper to taste
coarsely chopped fresh oregano
mint leaves
2 Tbs. (20 g) finely chopped olives
1. Heat the oil in a large skillet over medium-high heat.
2. Sauté the onion, garlic, eggplant, bell pepper, and celery for 20 minutes, stir occasionally until the vegetables have begun to caramelize.
3. Add the tomatoes, capers, vinegar, and sugar. Sauté for 10 minutes or until the tomatoes have broken down.
4. Stir in the pine nuts, parsley, and olives.
5. Season with black pepper to taste.
B. Crostini:
1 (gluten-free) baguette, sliced into 1/2-inch (13 mm) thick slices
olive oil
black pepper
1. Lightly brush both sides of the baguette slices with the oil and season with black pepper to taste.
2. Bake for 12 minutes or until the are golden.
3. Flip them and bake for 3 minutes or until golden and crunchy.
C. Assemble:
1. Place a few spoonfuls of the caponata on top of the crostini
2. Drizzle with a little oil.
3. Add sprinkling of oregano.
4. Top with a few mint leaves.
5. Serve warm, at room temperature, or cold.
-modified Eat More Plants
