Eggplant Caponata Crostini


The tangy relish that tops these crostini is very versatile -- it also works as a quick pasta sauce or sandwich spread. The recipe was adapted from "Everyday Food: Fresh Flavor Fast."Also try:Crostini with Tuna and White Bean Puree, Crostini with Fresh Ricotta and Grilled Radicchio


  • 2 tablespoons olive oil, plus more for grilling

  • 1 large onion, finely chopped

  • 2 tablespoons golden raisins

  • 2 tablespoons pine nuts

  • 2 garlic cloves, thinly sliced

  • 1/4 to 1/2 teaspoon crushed red-pepper flakes

  • ½ cup tomato paste

  • 1 teaspoon unsweetened cocoa powder

  • 2 tablespoons sugar, plus more if needed

  • 1 small eggplant, cut into ½-inch cubes

  • cup white-wine vinegar

  • Coarse salt

  • 8 ¼ -inch-thick diagonal slices baguette

  • Fresh basil leaves, for garnish


  1. In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.

  2. Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.

  3. Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.

  4. Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.

  5. Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing.

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