Caponata Crostini


Caponata Crostini
 
Author:
Recipe type: appetizers
Ingredients
  • ½ cup extra-virgin olive oil
  • 1 large yellow onion, diced in ½-inch pieces
  • 1 tablespoon hot chili flakes
  • 2 medium eggplant, cut into ½-inch cubes (to yield 4 cups)
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 cup basic tomato sauce or pia sauce
  • ⅓ cup balsamic vinegar
  • Salt and freshly ground pepper
  • 1 loaf Italian bread, sliced into ¾-inch rounds
Instructions
  1. Toast the bread on grill or in oven.
  2. While still hot, rub each on one side only with a peeled clove of garlic.
  3. Set aside.

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