Eggplant Caponata Crostini

Name: Eggplant Caponata Crostini
Ingredients: 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; 0.5 cup tomato paste; 1 teaspoon unsweetened cocoa powder; 2 tablespoons sugar, plus more if needed; 1 small eggplant, cut into ½-inch cubes; 0.333 cup white-wine vinegar; Coarse salt; 8.25 -inch-thick diagonal slices baguette; Fresh basil leaves, for garnish

3.3

(139)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on December 8, 2014

Servings:

8

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

Ingredients

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
⅓ cup white-wine vinegar
Coarse salt
8 ¼ -inch-thick diagonal slices baguette
Fresh basil leaves, for garnish

Directions

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.
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.
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.
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.
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.