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Caponata with Garlic Crostini

Yield 8 servings (serving size: 1/3 cup caponata and 3 crostini).
This Sicilian appetizer will keep in the refrigerator for one to two days. Bring to room temperature before serving.

Ingredients

  • Caponata:
  • 1 tablespoon olive oil
  • 4 cups diced eggplant (about 1 pound)
  • 1 cup coarsely chopped Vidalia or other sweet onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1 garlic clove, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup golden raisins
  • 2 tablespoons capers, drained
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • Crostini:
  • 24 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
  • 1 garlic clove, halved
  • Olive oil-flavored cooking spray

Nutrition Information

  • calories 174
  • caloriesfromfat 20 %
  • fat 3.8 g
  • satfat 0.6 g
  • monofat 2 g
  • polyfat 0.8 g
  • protein 4.9 g
  • carbohydrate 31.4 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 552 mg
  • calcium 44 mg

How to Make It

  1. To prepare caponata, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell peppers, and minced garlic, and saute 5 minutes. Stir in sugar, lemon juice, and salt; cook 1 minute. Stir in raisins, capers, and pine nuts. Place eggplant mixture in a large bowl; stir in basil.

  2. Preheat oven to 375°.

  3. To prepare crostini, place bread slices on a baking sheet. Bake at 375° for 7 minutes or until toasted. Rub cut sides of garlic clove over one side of each bread slice. Coat the bread slices with cooking spray, and bake an additional 2 minutes. Serve caponata with crostini.