This easy version of a Sicilian eggplant relish is delicious as a spread or sandwich filling.
|8||slices Dempster's® Seed Lover’s with Sesame and Cracked Red Fife, No Fat, No Sugar Added, toasted|
|1||small eggplant, sliced lengthwise into 1/4-inch (5 mm) slices (about 300 g/10 oz)|
|1||red pepper, quartered|
|1||onion, sliced into thick rings|
|1/2 cup||(125 mL) finely chopped tomato|
|1/4 cup||(60 mL) raisins|
|1/4 cup||(60 mL) pine nuts|
|3 tbsp||(45 mL) red wine vinegar|
|3 tbsp||(45 mL) olive oil, divided|
|2 tbsp||(30 mL) chopped basil|
|1/2 tsp||(10 mL) salt|
Preheat grill to medium heat; grease grate well. Grill eggplant, turning, for 10 minutes or until grill-marked and tender. Grill red peppers and onion, turning, for 5 to 8 minutes or until grill marked and tender.
Finely chop vegetables. Mix with tomato, raisins, pine nuts, vinegar, oil, basil and salt. Top each toasted bread slice evenly with caponata.
Tip: If desired peel red pepper before adding to caponata Grill pepper until well charred. Place in a heatproof bowl. Cover. Let stand for 10 minutes. (The steam will make the skins easy to remove.) Peel.
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