Ingredients

  • 2 baguette sliced into 18 slice
  • ¾ quart vegetable oil
  • 340 grams eggplants, purple cut into 1/4" cube
  • ½ cup onion diced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • ¼ teaspoon cinnamon
  • ¼ cup water
  • 2 teaspoons red wine vinegar
  • pinch sugar, caster
  • ¼ cup olives, green finely diced
  • 2 tablespoons capers small, rinsed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup celery finely diced
  • 10 grams fresh basil small leaves, garnis

Directions

1. Preheat oven to 350*F/170*C/GM 4. Place oven rack in center.
2. Toast bread on baking sheet until crisp and pale golden, then transfer to a rack to cool.
3. Heat vegetable oil until 375*F. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain.
4. Sauté onion in olive oil in 10" skillet until softened. Add tomato paste and cinnamon and cook 1 minute. Stir in water, vingar, sugar until combined, then add olives, capers, salt and pepper and cook 1 minute. Add eggplant and celery and cook, 1 minute. Transfer caponatina to a bowl and cool to room temperature.
5. Serve toasts topped with caponatina. Garnish with small basil leaf.
6. Toasts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature.
7. Caponatina can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Notes
Serving Ideas:Original makes 18 hors d'oeuvres, 9 servings.
Suggested Wine:Change servings from 24 to 18, then rescale back to 9


Categories
Appetizer, cold
Keywords
Appetizer, cold
MacGourmet downloadCaponatina Toasts. To import, drag image to your MacGourmet recipe box.