Grilled Eggplant Caponata Bruschetta with Ricotta Salata
"Get this all-star, easy-to-follow Grilled Eggplant Caponata Bruschetta with Ricotta Salata recipe from Bobby Flay..."
INGREDIENTS
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4 plum tomatoes, halved lengthwise
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2 medium globe eggplants, cut into 3/4-inch-thick slices
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Extra virgin olive oil
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Kosher salt and freshly ground black pepper
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1/2 cup canola oil
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1 large stalk celery, diced
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1 small red onion, diced
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1/2 cup Sicilian green olives, pitted and chopped
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1/2 cup white wine vinegar
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1/4 cup golden raisins
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2 tablespoons capers, drained
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1 tablespoon granulated sugar
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Pinch red chile flakes
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1/4 cup chopped fresh basil, plus more for garnish
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1/4 cup chopped flat-leaf parsley
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1 loaf Italian bread, sliced into 1/2-inch-thick slices
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8 ounces ricotta salata, crumbled
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