Italian Eggplant Caponata Bruschetta
Serves: 4 servings
Ingredients:
13
A savory and flavorful dish featuring a rich mixture of eggplant, tomatoes, pine nuts, and currants, served on crispy grilled bread.
Ingredients
| 2 | peeled & cut into ½ in cubes |
|---|---|
| 1 | diced |
| 2 | minced |
| 3 | chopped |
| 4 | sprigs fresh thyme leaves |
| 2 | tablespoons toasted |
| 2 | tablespoons dried currants |
| 1 | teaspoon unsweetened cocoa powder |
| zest and juice of 1 orange | |
| 1⁄2 | cup plus additional for toasting |
| 1 | Pane Toscana or baguette |
| 1 | teaspoon crushed red pepper |
| 1 | tablespoon honey |
Instructions
| 1. | Begin by slicing the Pane Toscana or baguette into 1/4 inch thick slices. Grill or toast the bread until crispy, then drizzle with olive oil and season with a pinch of salt and pepper. |
|---|---|
| 2. | In a large saute pan or cast-iron skillet, heat 1/2 cup of extra virgin olive oil. |
| 3. | Add the small Italian eggplants, peeled and cut into 1/2 inch cubes, along with the diced red onion. Saute until the onions are translucent, then add the minced garlic and saute for an additional 2 minutes. |
| 4. | Stir in the chopped Roma tomatoes, thyme leaves, toasted pine nuts, dried currants, unsweetened cocoa powder, and crushed red pepper. Cook for 2 minutes. |
| 5. | Pour in the zest and juice of 1 orange, and the honey. Cook until excess moisture is evaporated, approximately 3 minutes. |
| 6. | Season the caponata to taste with salt and pepper. Serve the flavorful mixture on the toasted bread slices or in a bowl as a delicious dip. |
Published on Jul 20, 2024 by Luminița