Caponata with Garlic Crostini

Caponata with Garlic Crostini Recipe
This Sicilian appetizer will keep in the refrigerator for one to two days. Bring to room temperature before serving.

Yield:

8 servings (serving size: 1/3 cup caponata and 3 crostini).

Recipe from

Nutritional 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

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

Preparation

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.

Preheat oven to 375°.

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.

Note:

June 1999
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