Caponata with Grilled Crostini
Savor Sicilian flavors with Andrew Zimmern's Caponata on grilled crostini, a delightful blend of roasted eggplant, tomatoes, and olives. Perfect for a special dinner or snack.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Ice water bowl
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Freezer
- Refrigerator
- Grill pan
- Oven
- Baking sheet
- Tongs
- Slotted spoon
- Kitchen timer
- Airtight container
- Bread knife
Ingredients
- 1 cup olive oil, plus 3 tablespoons
- 6 basil leaves, plus a couple extra leaves for garnish
- 3 garlic cloves
- 28-ounce can San Marzano diced tomatoes
- 6 ribs celery, cut into 1-inch batons
- 3 eggplants, cut into 1-inch cubes, salted and drained well
- 1 large onion, diced
- 1 cup green olives (green lugques work well), sliced
- 1/2 cup salt-packed capers, rinsed and de-salinated
- 1/2 cup white wine vinegar
- 3 tablespoons sugar
- 1/4 cup red pepper, micro diced
- 1/4 cup yellow bell pepper, cut in matchsticks (alumettes)
- Bread, garlic & olive oil for serving
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