Caponatina Toasts

Name: Caponatina Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 170 grams baby Italian eggplant, cut into 1/4-inch cubes; 1 small Garnish: fresh basil leaves; 0 teaspoons black pepper; 1 Tbsp drained bottled small (nonpareil) capers, rinsed; 2 Tbsps finely diced celery; 0 teaspoons cinnamon; 2 Tbsps finely diced pitted green olives (preferably Sicilian); 1 Tbsp olive oil; 59 milliliters finely diced onion; 1 teaspoon red-wine vinegar; 0 teaspoons salt; 1 pinch Pinch of sugar; 1 Tbsp tomato paste; 355 milliliters vegetable oil; 2 Tbsps water; 2 inches 18 -thick) slices ficelle or baguette

For 15 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 28 calories, 0g of protein, and 3g of fat each. Head to the store and pick up cinnamon, onion, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.

Ingredients you will need

Toast

Equipment you will use

Baking Sheet

Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.)

Ingredients you will need

Cooking Oil

Eggplant

Equipment you will use

Slotted Spoon

Paper Towels

Kitchen Thermometer

Sauce Pan

Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute.

Ingredients you will need

Tomato Paste

Cinnamon

Vinegar

Capers

Olives

Pepper

Sugar

Water

Salt

Add eggplant and celery and cook, stirring gently, 1 minute.

Ingredients you will need

Eggplant

Celery

Transfer caponatina to a bowl and cool to room temperature.

Equipment you will use

Bowl

Serve toasts topped with caponatina.

• Toasts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature. • Caponatina can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.