Bruschetta with Olives & Raisins

Name: Bruschetta with Olives & Raisins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 24
Cuisine: Italian
Ingredients: 1 cup Eggplant (1 cup Brinjal (Baingan / Eggplant) diced); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum)); 2 cloves Garlic (1 clove Garlic minced + 1 clove Garlic minced); 5 pieces Tomato (5-6 Blanched tomatoes chopped — up to 6); 1 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil + 1/3 cup Extra Virgin Olive Oil); 1 tbsp Pine Nuts (1 tablespoon Pine nuts); 1 tbsp Golden Raisins (1 tablespoon Sultana Raisins); 1 sprig Basil (1 sprig Basil leaves finely chopped); 5 pieces Olives (5 Black olives or green chopped); 1 tsp Balsamic Vinegar of Modena (1 teaspoon Balsamic Vinegar); 1 tsp Honey (1 teaspoon Honey); 1 pinch Table Salt (Salt and Pepper to taste *Ingredients for Bruschetta Caponata one 12-inch baguette, cut diagonally into 1/2 inch thick slices + Salt and Pepper to taste); 12 pieces Baguette (12 inch Baguette cut diagonally into 1/2 inch thick slices)

An Italian bruschetta appetizer featuring a sweet and savory caponata of sautéed eggplant, red bell pepper, tomatoes, pine nuts, raisins, and olives, seasoned with balsamic vinegar and honey, served on grilled garlic-rubbed baguette slices.

45 minItalian

Servings24

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Pescatarian

Ingredients

For 24 servings

Eggplant1 cup · 1 cup Brinjal (Baingan / Eggplant) diced
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum)
Garlic2 cloves · 1 clove Garlic minced + 1 clove Garlic minced
Tomato5 pieces · 5-6 Blanched tomatoes chopped — up to 6
Extra Virgin Olive Oil1 tbsp · 1 tablespoon Extra Virgin Olive Oil + 1/3 cup Extra Virgin Olive Oil
Pine Nuts1 tbsp · 1 tablespoon Pine nuts
Golden Raisins1 tbsp · 1 tablespoon Sultana Raisins
Basil1 sprig · 1 sprig Basil leaves finely chopped
Olives5 pieces · 5 Black olives or green chopped
Balsamic Vinegar of Modena1 tsp · 1 teaspoon Balsamic Vinegar
Honey1 tsp · 1 teaspoon Honey
Table Salt1 pinch · Salt and Pepper to taste *Ingredients for Bruschetta Caponata one 12-inch baguette, cut diagonally into 1/2 inch thick slices + Salt and Pepper to taste
Baguette12 pieces · 12 inch Baguette cut diagonally into 1/2 inch thick slices

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Steps

1To start making Eggplant Bruschetta with Olives, we will first roast the eggplants in a wok or a heavy bottomed pan. Heat couple of teaspoons of olive oil the wok over medium heat. Add the garlic, pine nuts, raisins and sauté until fragrant comes out. Add cut eggplants, sprinkle some salt and sauté until eggplants are lightly browned, soft and well cooked. Once the eggplant has softened and well roasted, add the red bell peppers and sauté for 3 minutes or until tender. Add the blanched and chopped tomatoes, salt, black pepper, basil, balsamic vinegar, olives, honey and cook for another 3 to 4 minutes until the mixture comes to a brisk boil. Check the salt and adjust to suit your taste. Turn off the heat. Allow the eggplant caponata cool and then refrigerate it for a couple of hours to chill.
2When you are ready to serve the Bruschetta Caponata, combine the garlic, olive oil in a small bowl and keep aside. Brush the garlic oil mixture over the cut baguette slices.
3Preheat a skillet on medium heat and grill the baguette until crisp and lightly brown on both sides. Top the baguettes with the chilled Eggplant Caponata and serve.
4Serve Bruschetta With Olives & Raisins along with Roasted Vegetable Lasagna with Riccotta for a weekday dinner or at parties.