Name: Caponata on Crostini
Ingredients: 1 large eggplant, cut into 1/2 inch cubes; 1 large onion; 1 green pepper, seeded; 6 ripe tomatoes, chopped; 1/2 c pimiento-stuffed green olive; 4 garlic cloves; 1/2 c olive oil; 1/3 c red wine vinegar; 1 t salt; 3 T sugar; 1 1/2 t dried oregano; 1 1/2 t dried Basil; 1 T capers; 1/2 baguette; 1/4 c olive oil

Caponata on Crostini

Ingredients

1 large eggplant, cut into 1/2 inch cubes
1 large onion
1 green pepper, seeded
6 ripe tomatoes, chopped
1/2 c pimiento-stuffed green olive
4 garlic cloves
1/2 c olive oil
1/3 c red wine vinegar
1 t salt
3 T sugar
1 1/2 t dried oregano
1 1/2 t dried Basil
1 T capers
1/2 baguette
1/4 c olive oil

Instructions

Chop pimiento. Combine all ingredients in large enameled or stainless pot and mix. Cook uncovered over low heat, stirring occasionally, about 1 hour or until mixture is soft and all liquid has cooked away. Cool and refrigerate. It will keep in the refrigerator for a week and may be frozen for a couple of months. When serving with crusty bread, brush bread with garlic flovred olive oil and place in 400F oven for 12 minutes or until lightly brown. Cook about 5 inches from top of oven. Top with Caponata when serving.