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Caponata Crostini

From Vegan Planet by Robin Robertson

Heat 1 Tbsp oil in large skillet over medium heat. Saute onion about 3 minutes. Add remaining oil and eggplant and cook about 3 more minutes. Add bell pepper, garlic, tomatoes, salt and pepper to taste. Cook about 5 minutes until vegetables have softened a bit but still hold some shape. Stir in remaining ingredients and remove from heat. Taste, and adjust seasonings if necessary. Allow to cool slightly while you prepare the bread.

Cut a good French bread into half-inch slices. Arrange in a large shallow baking pan. Toast under the broiler until delicately browned, about 1 to 3 minutes on each side. Remove from oven. Brush both sides with a little olive oil and rub lightly with a clove of peeled garlic.

Top each toast slice with a generous spoonful of the warm veggie mixture. Serves 4-6 as an appetizer.

From Vegan Planet by Robin Robertson