Crostini Capon Ata
|Italian bread slice||12 , cut 1/2 inch thick|
|Olive oil||6 Tablespoon|
|Small eggplant||8 Ounce (1 In Number)|
|Coarse salt||2 1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), cut into 1/2 inch pieces|
|Water||1⁄2 Cup (8 tbs)|
|Tomato puree||1 Tablespoon|
|Pimiento stuffed green olives||4|
|Capers||3 Tablespoon, drained, rinsed|
|White wine vinegar||1 Tablespoon|
|Plum tomatoes||3 , sliced|
1. Preheat oven to 350°. With a pastry brush, lightly brush both sides of bread with 2 tablespoons olive oil. Place on a baking sheet. Bake for 5 minutes. Turn bread slices over and bake 5 minutes longer, or until lightly toasted.
2. To make caponata, cut eggplant in 3/4 inch dice. Place in a colander and sprinkle with 1 teaspoon coarse salt. Place a plate with a weight on top (such as two 1-pound cans) and drain for 1 hour. Pat eggplant dry with paper towels.
3. In a large frying pan, heat 1/4 cup olive oil over medium heat. Add onions and cook 2 to 3 minutes, or until softened. Stir in celery and cook until crisp-tender, about 2 minutes longer. Stir in eggplant and water, and cook, stirring frequently, 5 to 7 minutes, or until softened.
4. Add tomato puree, olives, 1 tablespoon capers, pepper, and remaining 1/2 teaspoon salt. Simmer, stirring frequently, 2 minutes to blend flavors. Remove pan from heat and stir in vinegar.
5. In a food processor or blender, coarsely chop .caponata. Pile onto crostini and garnish with tomatoes and remaining 2 tablespoons capers.