This recipe combines Eggplant, onion and garlic slow cooked to melt-in-your-mouth tenderness with their rich flavor balanced by tart capers, creamy goat cheese, and crunchy pine nuts. It’s a great recipe for entertaining.
Caponata & Goat Cheese Crostini Recipe
2 tablespoons olive oil
1 eggplant (about 2 pounds), unpeeled, cut into ½ inch pieces
1 medium onion, chopped
4 cloves garlic, chopped
1 can (29 ounces) diced tomatoes, not drained
2 tablespoons Nakano balsamic or Nakano red wine vinegar
¼ cup capers or chopped pitted oil-cured olives
2 baguettes, sliced and toasted
4 ounces crumbled goat cheese
Toasted pine nuts
Shredded fresh basil leaves
1. Place oil, eggplant, onion, and garlic into pot. Set to STOVETOP HIGH. Cook uncovered 5 minutes or until onion is tender, stirring occasionally.
2. Stir in tomatoes, vinegar, and capers. Set to SLOW COOK HIGH for 4 to 5 hours. Cover and cook until eggplant is very tender.
3. Stir eggplant mixture and serve on toasted baguette slices with goat cheese, pine nuts, and basil sprinkled on top.