Caponata with Garlic Crostini
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).
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Amount per serving
- Calories: 174
- Calories from fat: 20%
- Fat: 3.8g
- Saturated fat: 0.6g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.8g
- Protein: 4.9g
- Carbohydrate: 31.4g
- Fiber: 3.2g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 552mg
- Calcium: 44mg
- 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
- 24 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
- 1 garlic clove, halved
- Olive oil-flavored cooking spray
- 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.
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