Caponata with Polenta Crostini

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Although often served as a salad or side dish, caponata served on crisp squares of polenta becomes an appetizer here.

Yield:

10 servings (serving size: 3 tablespoons caponata and 2 crostini)

Recipe from

Nutritional Information

Calories 83
Caloriesfromfat 35 %
Fat 3.2 g
Satfat 1 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.7 g
Carbohydrate 10.5 g
Fiber 2.2 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 309 mg
Calcium 67 mg

Ingredients

1 medium red bell pepper
1 tablespoon olive oil, divided
5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 1/2 cups diced onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 teaspoon anchovy paste
1/4 cup balsamic vinegar
1 tablespoon capers
1 tablespoon chopped fresh flat-leaf parsley

Preparation

Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; cook 6 minutes or until browned, stirring frequently. Add salt and black pepper; stir well. Remove from pan.

Add 2 teaspoons oil and onion to pan; cook 3 minutes or until onion begins to brown, stirring frequently. Add garlic, thyme, and anchovy paste; cook 2 minutes, stirring frequently. Add vinegar; cook 30 seconds. Add eggplant and capers; stir well. Remove from heat.

Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.

(Totals include Polenta Crostini)

Note:

Chef Michael Chiarello,

October 2002