Appetizers Recipe Sicilian Caponata with Garlic Crostini

There are many ways to make caponata, a Sicilian vegetable spread, but the recipe should always include the capers that give the dish its name. It’s as versatile as can be, effortlessly partnering with just about any cracker or bread you’d want to dunk. I make Garlic Crostini because I like the crunch, but untoasted bread is fine, too. Leftover caponata can be tossed with spaghetti for a quick supper, but bring the caponata to room temperature first so it doesn’t cool the hot pasta.

Makes about 16 appetizer servings

Make Ahead: The caponata should be made 1 day ahead, but it can be stored for up to 5 days; the toasts can be made up to 8 hours ahead.

Caponata Ingredients:
1 large eggplant, cut into 3⁄4-inch cubes
Salt
About 1⁄2 cup extra virgin olive oil
1 large onion, chopped
3 medium carrots, chopped into 1⁄2-inch pieces
3 medium celery ribs, chopped into 1⁄2-inch pieces
2 medium zucchini, cut into 1⁄2-inch pieces
1 large red bell pepper, cored, seeded, and cut into 1⁄2-inch pieces
3 garlic cloves, minced
One 28-ounce can tomatoes in juice, chopped, juices reserved
2 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried thyme
1⁄4 teaspoon crushed hot red pepper
1⁄2 cup pitted, chopped Mediterranean black or green olives (or a combination of both)
3 tablespoons capers, drained, rinsed, and chopped, if large

Garlic Crostini Ingredients:
1⁄3 cup extra virgin olive oil
2 garlic cloves, crushed under a knife and peeled
2 baguettes, sliced 1⁄4 inch thick
1⁄3 cup pine nuts, toasted (optional)

Preparation:
1. To make the caponata, toss the eggplant with 1 tablespoon salt in a colander. Let stand in the sink to drain off the bitter juices, about 1 hour. Rinse very well, then pat dry with paper towels.

2. Meanwhile, in a large, heavy-bottomed pot, heat 3 tablespoons of the oil over medium heat. Add the onion, carrot, celery, zucchini, and bell pepper and cook, stirring often, until the vegetables are softened, about 10 minutes. Stir in the garlic and cook for 2 minutes. Add the tomatoes with their juice, the vinegar, sugar, basil, oregano, thyme, and crushed red pepper. Bring to a simmer and remove from the heat.

3. While the sauce is cooking, in a large nonstick skillet, heat the remaining 5 tablespoons oil over medium-high heat until very hot but not smoking. Add the eggplant and cook, turning occasionally, until browned, about 6 minutes, adding more oil if needed. Stir into the tomato sauce.

4. Bring the vegetables to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are very tender, about 30 minutes. During the last 5 minutes, stir in the olives and capers. Remove from the heat and cool completely. Cover and refrigerate for at least 24 hours to marry the flavors. Remove from the refrigerator 1 hour before serving. Season with salt.

5. To make the crostini, position racks in the center and top third of the oven and preheat to 400°F. In a small saucepan, heat the oil and crushed garlic over low heat just until bubbles surround the garlic, about 5 minutes; do not brown the garlic. Remove from the heat and let stand for 10 minutes. Using a slotted spoon, discard the garlic.

6. Arrange the sliced bread on baking sheets. Brush the bread with the garlic oil. Bake until the toasts are golden brown, about 10 minutes. Cool on the baking sheets. (If making the toasts ahead, store in a paper bag. Do not store in a plastic bag, which will soften the toasts.)

7. To serve, transfer the caponata to a serving bowl and sprinkle with the pine nuts, if using. Serve with the crostini.

This recipe was published in 'Christmas 101 - p12'.