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Name: Bruschetta with Caponata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Golden raisins; 1 1/2 tb Sugar; or to taste; 1/4 c Finely chopped flat-leafed; 1/3 c Chopped pitted green olives; 1/3 c Finely chopped celery; 1/4 c Red-wine vinegar; ; diced (about 1 cup); 3/4 c Onion finely chopped; 3 1/2 c 1/4 inch dice unpeeled; 1/4 c olive oil; 3 tb Pine nuts; toasted lightly; 3 tb Chopped drained bottled; 3 Plum tomatoes; cut into

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INGREDIENTS

3 tb Golden raisins
1 1/2 tb Sugar; or to taste
1/4 c Finely chopped flat-leafed
1/3 c Chopped pitted green olives
1/3 c Finely chopped celery
1/4 c Red-wine vinegar
; diced (about 1 cup)
3/4 c Onion ; finely chopped
3 1/2 c 1/4 inch dice unpeeled
1/4 c olive oil
3 tb Pine nuts; toasted lightly
3 tb Chopped drained bottled
3 Plum tomatoes; cut into

Servings

INSTRUCTIONS

MMMMM---------------------FOR THE BRUSCHETTA-------------------------- Eight to twelve -1/2-inch-thick diagonal ; slices of country-style -Italian bread Flat-leafed parsley sprigs -for garnish Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper. Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste. Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs. Serves 4. Gourmet July 1991

NOTES

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Bruschetta with Caponata

3 tb Golden raisins
1 1/2 tb Sugar; or to taste
1/4 c Finely chopped flat-leafed
1/3 c Chopped pitted green olives
1/3 c Finely chopped celery
1/4 c Red-wine vinegar
 ; diced (about 1 cup)
3/4 c Onion finely chopped
3 1/2 c 1/4 inch dice unpeeled
1/4 c olive oil
3 tb Pine nuts; toasted lightly
3 tb Chopped drained bottled
3 Plum tomatoes; cut into

MMMMM---------------------FOR THE BRUSCHETTA--------------------------           Eight to twelve           -1/2-inch-thick diagonal           ; slices of country-style           -Italian bread           Flat-leafed parsley sprigs           -for garnish   Make the caponata: In a heavy skillet heat 2 tablespoons of the oil  over moderately high heat until it hot but not smoking, in it cook  the eggplant, stirring, for 3 to 5 minutes, or until it is tender,  and transfer it to a bowl. To the skillet add the remaining 2  tablespoons oil and in it cook the onion and the celery over moderate  heat, stirring, for 5 minutes. Add the olives, the capers, the  vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and  cook the mixture, covered, stirring occasionally, for 5 to 10  minutes, or until it is cooked through and the celery is tender, and  transfer it to the bowl. Stir in the parsley, let the caponata cool,  and chill it, covered,overnight. Season the caponata with salt and  pepper.    Make the bruschetta: Grill the bread on an oiled rack set about 4  inches over glowing coals for 1 minute on each side, brush the toasts  on one side with the oil, and sprinkle them with salt to taste.    Top each toast generously with some of the caponata, arrange 2 or 3  toasts on each of 4 plates, and garnish each serving with the parsley  sprigs.    Serves 4.    Gourmet July 1991

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 1 servings

Calories: 250
Calories from Fat: 143 (57%)

Amt Per Serving		% DV

	Total Fat 15.9g	21 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 252.4mg		9 %
Potassium 344.6mg		9 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 23.4g
Protein 1.6g		2 %
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Calories per serving: 250

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