Bruschetta With Caponata

If there were such a thing as a seeker, what would he be seeking? The church growth movement seems to believe he would be seeking more of the same. In a world consumed with lighthearted entertainment, we offer up less professional, less entertaining lighthearted entertainment? Why, I keep wondering, would a “seeker” get up on a Sunday morning, and travel to some giant box to hear a third rate rock band preceding a third rate comic giving a third rate “message” that leaves him in the same state that he arrived in?

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Italian	July 1991	1	Servings

INGREDIENTS

1/4	c	Olive oil
3 1/2	c	1/4 inch dice unpeeled
		eggplant
3/4	c	Finely chopped onion
1/3	c	Finely chopped celery
1/3	c	Chopped pitted green olives
3	T	Chopped drained bottled
		capers
1/4	c	Red-wine vinegar
1 1/2	T	Sugar, or to taste
3	T	Golden raisins
3	T	Pine nuts, toasted lightly
3		Plum tomatoes, cut into
		1/4-inch
		diced about 1 cup
1/4	c	Finely chopped flat-leafed
		parsley leaves
		Eight to twelve
		1/2-inch-thick diagonal
		slices of country-style
		Italian bread
		Flat-leafed parsley sprigs
		for garnish

INSTRUCTIONS

Make the caponata: In a heavy skillet heat 2 tablespoons of the oil
over moderately high heat until it hot but not smoking, in it cook  the
eggplant, stirring, for 3 to 5 minutes, or until it is tender,  and
transfer it to a bowl. To the skillet add the remaining 2  tablespoons
oil and in it cook the onion and the celery over moderate  heat,
stirring, for 5 minutes. Add the olives, the capers, the  vinegar, the
sugar, the raisins, the pine nuts, and the tomatoes and  cook the
mixture, covered, stirring occasionally, for 5 to 10  minutes, or until
it is cooked through and the celery is tender, and  transfer it to the
bowl. Stir in the parsley, let the caponata cool,  and chill it,
covered,overnight. Season the caponata with salt and  pepper.  Make the
bruschetta: Grill the bread on an oiled rack set about 4  inches over
glowing coals for 1 minute on each side, brush the toasts  on one side
with the oil, and sprinkle them with salt to taste.  Top each toast
generously with some of the caponata, arrange 2 or 3  toasts on each of
4 plates, and garnish each serving with the parsley  sprigs.  Serves 4.
Gourmet July 1991  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1693 Calories From Fat: 750 Total Fat: 86.2g Cholesterol: 0mg Sodium: 2174.9mg Potassium: 1986.1mg Carbohydrates: 206.7g Fiber: 26.7g Sugar: 59.9g Protein: 32.2g