Classic Caponata on Crostinis with Arugula - alive magazine

Name: Classic Caponata on Crostinis with Arugula - alive magazine
Ingredients: 1 large eggplant, unpeeled, about 1 1/2 lbs (750 g); Salt; 1/4 cup (60 mL) extra-virgin olive oil; 1 sweet onion, finely diced; 2 stalks celery, diced; 4 large garlic cloves, minced; Half of 28 oz (796 mL) can seasoned diced tomatoes, drained; 1 yellow bell pepper, seeded and finely diced; 1/3 cup (80 mL) seedless golden raisins; 3 Tbsp (45 mL) red wine vinegar; 2 Tbsp (30 mL) capers, rinsed and drained; Freshly ground black pepper; 1/4 cup (60 mL) finely chopped fresh basil; 1/3 cup (80 mL) pine nuts, toasted; Crusty whole wheat baguette; Coarse Parmesan shavings; 1 cup (250 mL) fresh arugula leaves

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We suggest you make this a day or two ahead for flavours to marinate and then top with arugula just before serving. 1 large eggplant, unpeeled, about 1 1/2…

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