Monday, September 20, 2010

Eggplant Caponata Bruschetta

There is a version of this recipe in this months Food and Wine.  I have been trying to  make anything that includes the last of this season's heirlooms. I omitted the red pepper because they tend to over power every dish. (in my opinion)
This takes 10-15 minutes to make.

1 large egg plant- peeled and diced
2 tablespoons golden raisins (i could not find golden raisins I used regular and it was great)
21/2 tablespoons extra virgin olive oil
1 small onion diced
1 celery rib diced
1-2 garlic cloves minced
1 jalapeno seeded and minced
1 tablespoon tomato paste
1 medium tomato diced
2 tablespoons chopped pitted green olives
1 tablespoon capers. (the original recipe calls for a half of tablespoon but i love capers)
1-2 tablespoons chopped parsley (not in the original recipe but was a great topping) 
1/2 tablespoon sherry vinegar ( I subbed with balsamic)
and sourdough baguette sliced to toast and top 

1) toss the eggplant on the side in a colander or bowl with salt and let it sit while you prepare the rest.
2) soak the raisins in a cup of warm water for 10 minutes and drain 
3) heat the olive oil , add the onion and celery cover and cook med to low for 4 minutes. add the garlic and the jalapeno and cook another 4 minutes. Add the tomato paste and cook about one minute. Transfer all to a large bowl.
4) in a non stick skillet, heat the remaining olive oil and cook the egg plant until translucent (not to much or the consistency will be terrible) 
add all together with the capers, raisins , balsamic vinegar and salt and toss and top toasted sour dough  crustinis. 

This was so easy and tasty