Bruschetta Caponata

By Stefano Coppola • September 4, 2009 • 1 Comments

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Bruschetta Caponata — 1 of 2 Photo by Stefano Coppola

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Author Notes: Authentic Caponata recipe from Italy with pine nuts, currants, and cocoa powder. I have been known to eat this stuff with a big spoon- its that good! - Stefano Coppola

Serves 4

2 small Italian Eggplants, peeled & cut into 1/2 in cubes
1 Red Onion, diced
2 cloves Garlic, minced
3 Roma Tomatoes, chopped
4 sprigs thyme leaves
2 tablespoons Pine Nuts, toasted
2 tablespoons Dried Currants
1 teaspoon Unsweetened Cocoa Powder
zest and juice 1 Orange
1/2 cup Extra VirginOlive Oil, plus some for toast
1 loaf Pane Toscana, or baguette
1 teaspoon crushed Red Pepper
1 tablespoon Honey

Slice bread into 1/4in. slices. Grill, or toast, bread until crispy. Drizzle with olive oil and season with salt and pepper.
Heat 1/2 cup olive oil in a large saute pan or cast-iron skillet.
Add Eggplant & Onion, saute until onions are translucent. Add garlic and saute 2 min.
Add tomatoes, thyme, red pepper, pine nuts, cocoa & currants. Cook 2 min longer.
Add orange juice, zest, and honey. Cook until excess moisture is evaporated, about 3 min.
Season to taste with salt and pepper. Serve on toasted bread or in a bowl as a dip.