Caponata Bruschetta

Makes 16 bruschetta

Caponata: 3tablespoons olive oil 5cups eggplant, cut into 1-inch cubes, approximately 1 small eggplant 1medium onion, finely chopped 1small celery stalk, finely diced 3garlic cloves, crushed ½teaspoon kosher salt ¼teaspoon freshly ground pepper 2tablespoons red wine vinegar ¾cup diced tomatoes 2tablespoons Gaeta or Kalamata olives, pitted and roughly chopped 1½tablespoons capers 2tablespoons golden raisins ¼cup chopped basil ¼cup chopped flat leaf parsley Bruschetta: 16slices fresh baguette 2crushed garlic cloves ¼cup extra virgin olive oil

Calories 146 (34% from fat) • carb.21g • pro. 4g • fat 6g • sat. fat 1g • chol. 0mg • sod. 337mg • calc. 2mg • fiber 39g

Heat olive oil in a Cuisinart 3.5 quart casserole or sauté pan over medium heat. When oil shimmers and slides easily across the pan sauté the eggplant in batches, being careful not to crowd the pan. Once eggplant is golden and slightly softened, remove and reserve. When all eggplant has been sautéed, add the chopped onions and celery to the pan. Sauté together until soft, about 5 minutes. Add garlic and reserved eggplant back to pan, and add the salt and pepper, continue to sauté for an additional 3 to 5 minutes. Stir in the vinegar, scraping any browned bits that may have accumulated on the bottom of the pan. Stir in the diced tomatoes, olives, capers and raisins. Cover and heat over low heat until all ingredients come together, about 15 minutes. To prepare the bruschetta: Preheat Cuisinart Toaster Oven to 325°F*** Rub the garlic cloves on both sides of each baguette slice. Brush each side with olive oil. Place baguette slices on baking tray (16 slices will result in two batches) and bake until bread is golden, about 8 to10 minutes. Serve ¼ cup of caponata on each toasted bread slice. **Bruschetta slices can also be prepared in a Cuisinart Griddler or Open Grill. Prepare bread the same way and then grill bread on High in the open position, about 3 to 4 minutes per side.