Nov 2, 2011

Caponata BruschettaRecipe from Weber's Art of the Grill™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 1 eggplants
  • 0.5 oz fresh basil
  • 2 garlic cloves
  • 1 tomatoes
  • 1 yellow onions

Oil and Spices

  • 0.33 cup extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp kosher salt

Condiments

  • 2 tsp balsamic vinegar
  • 1 tbsp capers
  • 0.5 cup kalamata olives

Dairy

  • 4 oz goat cheese

Other

  • 8 oz Italian bread

Ingredients

Caponata

  • 1 eggplant, about 12 ounces, cut crosswise into ½-inch-thick slices
  • Kosher salt
  • 1 small yellow onion, cut crosswise into ½-inch-thick slices
  • ⅓ cup extra-virgin olive oil
  • 1 medium tomato, seeded and roughly chopped
  • ½ cup chopped kalamata olives
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon capers, drained
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon finely chopped garlic
  • Freshly ground black pepper

  • 8 slices Italian or other coarse country bread, about ½-inch-thick and 4 inches wide
  • 4 ounces fresh goat cheese, crumbled

Instructions

  1. Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colander placed in the sink or over a plate for about 30 minutes to draw out their bitter juices. Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Brush the cooking grates clean. Grill the eggplant and onion slices over direct medium heat, with the lid closed as much as possible, until tender, 10 to 12 minutes, turning once. Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar, and garlic and mix well. Season to taste with salt and pepper.

  4. Grill the bread slices over direct medium heat, with the lid closed as much as possible, until toasted, 2 to 3 minutes, turning once. Divide the goat cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature.

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