CROSTINI ALLA NORMA

Crostini alla Norma image

Provided by Lidey Heuck

Time 50m

Yield About 3 cups (about 36 crostini)

Number Of Ingredients 13

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1 large baguette (about 18 inches), cut into 1/2-inch-thick slices
5 tablespoons olive oil, plus more for brushing
1 1/2 pounds eggplant (about 1 large), cut into 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 medium yellow onion, chopped
2 garlic cloves, minced (about 2 teaspoons)
1 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
1 1/2 pounds medium tomatoes (about 4), cored, seeded and cut into 1/2-inch pieces
1 1/4 cups thinly sliced fresh basil
2 teaspoons red wine vinegar
3/4 cup shaved or grated ricotta salata cheese (about 2 ounces), for serving

Steps:

Heat the oven to 400 degrees. Arrange the baguette slices on a sheet pan, brush the tops with olive oil, then bake until lightly toasted, 5 to 10 minutes. Transfer to a board or platter and set aside.
Add the eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to the sheet pan. Toss well and roast, tossing occasionally, until very tender, 20 to 25 minutes.
When the eggplant is done, in a large (12-inch) skillet, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, tossing occasionally, until the onions are translucent, 6 to 8 minutes. Add the garlic, oregano, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper and cook just until the garlic is fragrant, about 1 minute.
Add the cooked eggplant, tomatoes, 1/4 cup basil and the red wine vinegar, and continue to cook over medium-low heat, stirring occasionally, until the tomatoes have completely fallen apart and the mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
Spoon the mixture onto the baguette slices, top with the remaining basil and the ricotta salata, and serve warm or at room temperature.