Caponata with Polenta Crostini

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
• Polenta Crostini

Preparation

1. Preheat broiler.
2. 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.
3. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.
4. 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.
5. 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.
6. Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.
7. (Totals include Polenta Crostini)