Name: Caponata with Garlic Crostini
Yield: 8 servings (serving size: 1/3 cup caponata and 3 crostini).
Ingredients: Caponata:; 1 tablespoon olive oil; 4 cups diced eggplant (about 1 pound); 1 cup coarsely chopped Vidalia or other sweet onion; ½ cup diced red bell pepper; ½ cup diced yellow bell pepper; 1 garlic clove, minced; 1 tablespoon brown sugar; 2 tablespoons fresh lemon juice; ½ teaspoon salt; ¼ 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

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.

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Caponata with Garlic Crostini

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