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
2tablespoons golden raisins
¼cup chopped basil
¼cup chopped flat leaf parsley
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.