Caponata

(makes about 1 quart)

2 medium eggplant (sliced into 1/2-inch thick slices)
1 large onion (diced small)
1 cup of olive oil
1/4 cup plump yellow raisins
10 green olives (sliced)
1/4 cup balsamic vinegar


In a large, heavy sautŽ pan, heat 3/4 cup of olive oil. Cook eggplant until golden brown on both sides, remove and cool. Cut into 1/2" cubes. Pour remaining 1/4 cup olive oil into a heavy sautŽ pan. SautŽ onions over low heat and cook until tranluscent. Add raisins and olives. Cook on low heat for two minutes. Remove and cool. In a large bowl, mix all of the ingredients together.

Per Serving Preparation

Slice stale Italian bread into 1/2-inch slices. Brush with olive oil and grill until crispy. Heat up one cup of the caponata in a skillet. Remove from heat and stir in one tablespoon of goat cheese. Spoon over grilled bread and serve.

More Due Recipes:

• Spring Penne Pasta with Crab, Corn, Broccoli and Tomato Vinaigrette
• Swordfish Stuffed with Olive Tapenade
• Spicy Clam Roast with Tuscan Sausages, Onion & Crushed Tomatoes

 

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