Fustini's Oils and Vinegars
Caponata with Toast

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Caponata with Toast

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Caponata with Toast



Prep Time10 min Cook Time25 min Total Time35 min Servings6

Ingredients


Directions

Step 1. 

Toss diced eggplant with 2 Tbsp of the garlic olive oil, season with salt and pepper, and roast in a 400° oven 10-15 minutes until very tender.

 


Step 2. 

Heat the other 2 Tbsp of garlic olive oil in a pan and add the onion and pepper. Sauté until very tender, then add the crushed tomatoes, olive spread, sherry vinegar, and honey. Cook until reduced by 1/3 then add in roasted eggplant and cook until well combined.


Step 3. 

Make the crostini by brushing the slices of bread with the herbs de Provence oil and bake in the 400° oven for 5-10 minutes until very lightly toasted. Top slices of toast with caponata and garnish with parsley.




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