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Chef Don's
Favorite Appetizer Recipes
Crostini with Eggplant Caponata
Serves 4-6
1/2 French Baguette
2-3 Tbsp Olive Oil
1 1/2 cups Eggplant Caponata
Flat Leaf Parsley as needed
Preheat oven to 350°. Cut the bread on the bias
into 1/2” slices. Brush each slice with olive oil and bake for
10-15 minutes or until light golden brown. Spoon some of the caponata
onto each crostini and place on a platter. Garnish with a couple leaves
of parsley and serve.
Eggplant Caponata
Serves 4-6
2 1/2 cups Eggplant, unpeeled, cut in 1/2 inch cubes
1 cup Onion, chopped
1/2 cup Green Pepper, seeded, chopped
2 cups Tomatoes, chopped
1/2 cup Green Olives, chopped
1 1/2 Tbsp. Garlic, minced
1/3 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
2 Tbsp. Sugar
2 tsp. Oregano
2 tsp. Basil
1 Tbsp. Capers, chopped
Salt and Pepper to taste
Combine all of the ingredients in a large bowl and
mix well. Bring to a strong simmer, stirring occasionally. Cook over
low heat for 1 hour. Remove from the heat and refrigerate overnight.
Serve.
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