Grilled Eggplant Caponata Bruschetta with Ricotta Salata

Grilled Eggplant Caponata Bruschetta with Ricotta Salata
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

1
Preheat a grill to medium-high heat.
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2
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.
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EggplantEggplant
TomatoTomato
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3
Remove the eggplant and tomatoes from the heat and cut into dice.
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4
Heat 2 tablespoons of the canola oil in a large saute pan.
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5
Add the celery and onions and cook until soft, about 5 minutes.
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6
Add the eggplant and tomatoes and cook for 3 minutes.
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7
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.
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8
Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper.
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9
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.
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10
Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side.
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11
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.
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12
Drizzle the top of each slice of bread with more olive oil and scatter basil on top.
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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.
Castellani Chianti Annata
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo
DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score9
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