Categories Olive Bake Sauté Cocktail Party Vegetarian Eggplant Vegan Capers Gourmet
Yield Makes 18 hors d'oeuvres
Number Of Ingredients 18
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
- Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.)
- Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature.
- Serve toasts topped with caponatina.
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