gayle's aubergine (eggplant) caponata on sourdough crustini

Name: Gayle's Aubergine (eggplant) Caponata on Sourdough Crustini
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 small aubergine (eggplant); 2 clove(s) garlic; 1 tablespoon(s) balsamic vinegar; 1/2 - red onion; 1 - red pepper; 2 stick(s) celery; 3 - plum tomatoes; 2 tablespoon(s) capers, rinsed and drained; 1/4 cup(s) green onion; 1/2 cup(s) fresh basil leaves; - olive oil for frying; - pinch or two of sugar for carmelizing

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42 Pinches 5 Photos

Lisa 'Gayle' Goff

Chula Vista, CA

Updated on Sep 19, 2011

Our mystery ingredients were GREAT this week (eggplant and balsamic vinegar) This is my first entry into the challenge, wish me luck.

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prep time 10 Min

cook time 20 Min

method ---

yield

Ingredients

1 small aubergine (eggplant)
2 cloves garlic
1 tablespoon balsamic vinegar
1/2 - red onion
1 - red pepper
2 sticks celery
3 - plum tomatoes
2 tablespoons capers, rinsed and drained
1/4 cup green onion
1/2 cup fresh basil leaves
- olive oil for frying
- pinch or two of sugar for carmelizing

How To Make gayle's aubergine (eggplant) caponata on sourdough crustini

Step 1

chop all the vegetables into uniform pieces, drizzle olive oil into pan and fry eggplant on high 4-5 minutes, add garlic, salt and sugar to caramelize

Step 2

Add onions and peppers, cook 2-3 minutes, add celery, cook 2-3 more minutes.
Step 3

toss in tomatoes, capers and olives toss about 1 minute just to heat the last additions then add balsamic and basil. Serve warm, room temprature or cold the next day. You can use this as a side under fish, chicken, veal or pork or serve on crustinis for a lighter fair.
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