Grilled Eggplant Caponata Bruschetta with Ricotta Salata

Name: Grilled Eggplant Caponata Bruschetta with Ricotta Salata
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters canola oil; 2 Tbsps capers, drained; 1 large stalk celery, diced; 2 mediums globe eggplants, cut into 3/4-inch-thick slices; 6 servings Extra virgin olive oil; 59 milliliters chopped flat-leaf parsley; 59 milliliters chopped fresh basil, plus more for garnish; 59 milliliters golden raisins; 1 Tbsp granulated sugar; 1 loaf Italian bread, sliced into 1/2-inch-thick slices; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters Sicilian green olives, pitted and chopped; 4 plum tomatoes, halved lengthwise; 1 pinch Pinch red chile flakes; 1 small red onion, diced; 227 grams ricotta salata, crumbled; 118 milliliters white wine vinegar

Grilled Eggplant Caponata Bruschetta with Ricotta Salata might be just the hor d'oeuvre you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 983 calories, 15g of protein, and 73g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. If you have chile flakes, golden raisins, bread, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat a grill to medium-high heat.

Equipment you will use

Grill

Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Tomato

Equipment you will use

Grill

Remove the eggplant and tomatoes from the heat and cut into dice.

Ingredients you will need

Eggplant

Tomato

Heat 2 tablespoons of the canola oil in a large saute pan.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the celery and onions and cook until soft, about 5 minutes.

Ingredients you will need

Celery

Onion

Add the eggplant and tomatoes and cook for 3 minutes.

Ingredients you will need

Eggplant

Tomato

Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Olive Oil

Raisins

Vinegar

Capers

Olives

Sugar

Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Basil

Equipment you will use

Frying Pan

Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.

Equipment you will use

Bowl

Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side.

Ingredients you will need

Bread

Equipment you will use

Grill

Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata.

Ingredients you will need

Salt And Pepper

Ricotta Salata Cheese

Olive Oil

Bread

Equipment you will use

Grill

Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

Ingredients you will need

Olive Oil

Basil

Bread

Equipment

Grill

Frying Pan

Bowl

Ingredients

Servings:

118milliliters

canola oil 2Tbsps

capers, drained 1large stalk

celery, diced 2mediums

globe eggplants, cut into 3/4-inch-thick slices 6servings

Extra virgin olive oil 59milliliters

chopped flat-leaf parsley 59milliliters

chopped fresh basil, plus more for garnish 59milliliters

golden raisins 1Tbsp

granulated sugar 1loaf

Italian bread, sliced into 1/2-inch-thick slices 6servings

Kosher salt and freshly ground black pepper 118milliliters

Sicilian green olives, pitted and chopped 4

plum tomatoes, halved lengthwise 1pinch

Pinch red chile flakes 1small

red onion, diced 227grams

ricotta salata, crumbled 118milliliters

white wine vinegar

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.