Eggplant Caponata Crostini With Pomegranate-balsamic Drizzle

Name: Eggplant Caponata Crostini With Pomegranate-balsamic Drizzle
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 50
Cuisine: Mediterranean, Italian, European
Ingredients: 3 slices fresh French baguettes, cut on the bias into thin slices; 79 milliliters balsamic vinegar; 177 milliliters basil, coarsely chopped (reserve 1/4 for garnish); 340 grams fire-roasted diced tomatoes; 3 mediums eggplant (or two large), cut into ½ cubes; 2 cloves garlic, minced; 2 garlic cloves, crushed; 237 milliliters golden raisins; 50 servings olive oil; 3 Tbsps pomegranate juice; 50 servings red pepper flakes; 50 servings salt and red pepper to taste; 2 Vidalia onions, diced

The recipe Eggplant Caponata Crostini With Pomegranate-balsamic Drizzle is ready in approximately 40 minutes and is definitely a great vegan option for lovers of Mediterranean food. One serving contains 159 calories, 1g of protein, and 14g of fat. For 49 cents per serving, you get a hor d'oeuvre that serves 50. 2 people found this recipe to be flavorful and satisfying. Head to the store and pick up garlic cloves, balsamic vinegar, pomegranate juice, and a few other things to make it today.