Eggplant Caponata Bruschetta

Name: Eggplant Caponata Bruschetta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1/2 cup extra virgin olive oil; 1 large onion; 3 tablespoons pine nuts; 3 tablespoons golden raisins; 2 garlic cloves; 1 teaspoon red pepper flakes; 1 large eggplant; 2 tablespoons packed brown sugar; 1 teaspoon cinnamon; 1 teaspoon cocoa powder; 1 teaspoon minced fresh rosemary; 2 teaspoons chopped fresh thyme; 1/2 (28 ounce) can Crushed Tomatoes with basil; 1/2 (28 ounce) can Diced Tomatoes; 1/3 cup balsamic vinegar; 1 teaspoon capers; Salt and black pepper to taste; 1 loaf baguette; 1/2 cup shredded mozzarella cheese; 3 tablespoons chopped fresh mint

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Serves:

8 people

Prep Time:

15 minutes

Cook Time:

20 minutes

Served on a fresh baguette, this vegetarian-friendly bruschetta is packed full of unexpected, complementary flavors like thyme, rosemary, cinnamon and cocoa powder. The seasoning might sound odd, but the flavors all work together perfectly.

Ingredients

Copy Ingredients

1/2 cup extra virgin olive oil
1 large onion, chopped
3 tablespoons pine nuts
3 tablespoons golden raisins
2 garlic cloves, minced
1 teaspoon red pepper flakes
1 large eggplant, peeled and cut into 1/2 inch pieces
2 tablespoons packed brown sugar
1 teaspoon cinnamon
1 teaspoon cocoa powder
1 teaspoon minced fresh rosemary
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
1/2 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1/2 (28 ounce) can Tuttorosso® Diced Tomatoes, drained
1/3 cup balsamic vinegar
1 teaspoon capers
Salt and black pepper to taste
1 loaf baguette, sliced into 3/4 inch slices
1/2 cup shredded mozzarella cheese
3 tablespoons chopped fresh mint

Instructions

Place oil in a large skillet, on medium heat, until hot. Add the onions, pine nuts, raisins, garlic and red pepper flakes; sauté for 4 to 5 minutes or until items are soft.
Add the eggplant, sugar, cinnamon and cocoa; continue cooking for 5 more minutes. Then add the rosemary, thyme, crushed tomatoes, diced tomatoes, balsamic vinegar, capers, salt and black pepper. Bring to a boil. Lower heat and simmer for 5 minutes.
Remove from the heat and allow to cool to room temperature. Spoon mixture onto bread rounds and sprinkle with cheese and chopped fresh mint.

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Eggplant Caponata Bruschetta

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