Eggplant Caponata Crostino


buffalo mozzarella, pignoli

Yields about 1 quart of caponata (roughly 16 crostinos)

Per crostino
2 oz Eggplant Caponata (recipe below)
1 filone, sliced 3/4-inch thick
Olive oil as needed
Salt and pepper to taste
1 1/2 oz buffalo mozzarella
1/2 tsp toasted pine nuts
Fresh oregano leaves
1/2 tsp Red Wine Vinaigrette (recipe below)
Sea salt to taste

Eggplant Caponata
2 oz extra-virgin olive oil
2 Japanese eggplant, medium dice
1 red pepper, medium dice
1 yellow pepper, medium dice
2 red onion, medium dice
1/2 oz garlic, chopped
1 sprig rosemary
6 oz crushed tomato sauce
4 oz golden raisins, rehydrated
1 oz red wine vinegar
Salt and pepper to taste

In a large cast iron pan, heat 1 oz of olive oil over medium high heat. Add the eggplant and sauté until golden brown. Transfer the eggplant to a hotel pan.

Add another 1 oz of olive to the pan and return to heat. Add the red peppers and sauté until tender and lightly colored. When the peppers are done, transfer them to the hotel pan with the eggplant, and sauté the yellow peppers in the same procedure.

When the yellow peppers are done, sauté the onion with the garlic in the same procedure. Transfer all sautéed ingredients to the hotel pan.

Heat a rondeau over medium heat. Transfer the cooked vegetables to the rondeau, and add the rosemary, tomato sauce, and raisins. Bring to a simmer and cook about 10 minutes. Add the red wine vinegar and continue cooking another 5 minutes. Season with salt and pepper to taste. Cool and set aside.

Red Wine Vinaigrette
2 oz extra-virgin olive oil
1 oz red wine vinegar
Salt and pepper to taste

To Plate
Temper the caponata before serving.

Coat the slice of bread with olive oil, and season with salt and pepper. Cook on both sides until crisp and golden brown. Place some caponata on it.

Split the buffalo mozzarella in half, and arrange over the caponata. Garnish with toasted pine nuts and oregano, and finish with red wine vinaigrette and sea salt.