Eggplant Caponata Bruschetta

Jan 18, 2018, 01:30 AM
memorial day, picnic, vegetarian
Servings:
8
Prep time:
15 minutes
Cook time:
20 minutes
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Calories:
290
Fat:
8.0
TransFat:
0
Cholesterol:
5
Sodium:
790
Carbohydrate:
47
Fiber:
5
Protein:
10
VitaminA:
6
VitaminC:
10
Calcium:
8
Iron:
15
  • 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.
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.
Recipe Categories:
  • Appetizers
  • Vegetables
  • Tuttorosso
Brand:
  • Tuttorosso
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    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