Andrew Zimmern Cooks: Caponata with Grilled Crostini
Caponata with Grilled Crostini By Andrew Zimmern A traditional Sicilian vegetable dish, caponata is made with sweet and sour caramelized eggplant, onions, peppe
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Ingredients
- 6 ribs celery, cut into 1-inch batons
- 1 cup olive oil, plus 3 tablespoons
- 6 basil leaves, plus a couple extra leaves for garnish
- 3 garlic cloves
- One 28-ounce can San Marzano diced tomatoes
- 3 eggplants, cut into 1-inch cubes, salted and drained well
- 1 large onion, diced
- 1/2 cup salt-packed capers, rinsed and de-salinated
- 3 tablespoons sugar
- 1/2 cup white wine vinegar
- 1 cup green olives (green lugques work well), sliced
- 1/4 cup red pepper, micro diced
- 1/4 cup yellow bell pepper, cut into matchsticks (alumettes)
- 1 baguette (or your preferred bread)
- Olive oil, for drizzling
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