Caponata on Toasted Bread
Savor vibrant caponata on toasted bread for a versatile dish from start to dessert. Perfect for anytime snacking or meal pairing.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
- Toaster
- Colander
Ingredients
- Extra virgin olive oil
- 1 stalk celery, large dice
- 1 red or yellow onion, large dice
- 3-4 cloves fresh garlic, smashed, minced
- Sea salt
- 1 small eggplant, large dice; do not peel
- 1 1/2 cups canned, diced tomatoes, partially drained
- 10-12 green or black pitted olives, sliced
- Balsamic vinegar
- 2 tablespoons tomato paste
- 2 teaspoons salt-cured capers, rinsed very well, soaked for 15 minutes, drained
- Fresh basil, leaves torn into small pieces
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