| 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 |
tb |
Chopped drained bottled capers |
| 1/4 |
c |
Red-wine vinegar |
| 1 1/2 |
tb |
Sugar; or to taste |
| 3 |
tb |
Golden raisins |
| 3 |
tb |
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
FOR THE CAPONATA
FOR THE BRUSCHETTA
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
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