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Caponata with Polenta Crostini

Caponata with Polenta Crostini
Caponat It is an inexpensive recipe for fans of Mediterranean food. Head to the store and pick up eggplant, sea salt, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat broiler.
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BroilerBroiler
2
Cut bell pepper in half lengthwise; discard seeds and membranes.
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Bell PepperBell Pepper
SeedsSeeds
3
Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Place in a heavy-duty zip-top plastic bag; seal.
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Ziploc BagsZiploc Bags
5
Let stand 15 minutes. Peel; cut into 1/2-inch squares.
6
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add eggplant; cook 6 minutes or until browned, stirring frequently.
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EggplantEggplant
8
Add salt and black pepper; stir well.
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Salt And PepperSalt And Pepper
9
Remove from pan.
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Frying PanFrying Pan
10
Add 2 teaspoons oil and onion to pan; cook 3 minutes or until onion begins to brown, stirring frequently.
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OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
11
Add garlic, thyme, and anchovy paste; cook 2 minutes, stirring frequently.
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Anchovy PasteAnchovy Paste
GarlicGarlic
ThymeThyme
12
Add vinegar; cook 30 seconds.
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VinegarVinegar
13
Add eggplant and capers; stir well.
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EggplantEggplant
CapersCapers
14
Remove from heat.
15
Stir in bell pepper and parsley. Cool to room temperature before serving.
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Bell PepperBell Pepper
ParsleyParsley
16
Serve with Polenta Crostini.
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CrostiniCrostini
PolentaPolenta
17
(Totals include Polenta Crostini)
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CrostiniCrostini
PolentaPolenta
DifficultyHard
Ready In45 m.
Servings10
Health Score12
Dairy FreeGluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten FreeDairy FreePescatarian
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