Eggplant Caponata Crostini

Name: Eggplant Caponata Crostini
Prep time: 1 h 25 min
Cook time: 15 min
Yield: 10
Ingredients: 1 1/2 pounds (1 medium) eggplant, cut into 1/2-inch dice; 1 tablespoon kosher salt, plus more to taste; 1/4 cup red wine vinegar; 3 tablespoons golden raisins; 2 tablespoons capers; 2 tablespoons minced green olives; 1 tablespoon caper brine; 1 baguette, cut on a bias into 1/2-inch slices (at least 24 slices); 1/4 cup, plus 1 tablespoon, olive oil, divided; 3 garlic cloves, minced; 1/2 medium yellow onion, minced; 1 medium heirloom tomato, cored and cut into 1/2-inch dice; 2 tablespoons toasted pine nuts; 2 tablespoons minced parsley; 2 tablespoons minced basil; 2 tablespoons thyme leaves, plus more for garnish; 1 tablespoon honey; 1 teaspoon lemon zest; Shaved ricotta salata, for garnish

Eggplant Caponata Crostini was pinched from <a href="https://www.tastingtable.com/cook/recipes/eggplant-caponata-crostini-recipe" target="_blank" rel="noopener">www.tastingtable.com.</a>

INGREDIENTS

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1 1/2 pounds (1 medium) eggplant, cut into 1/2-inch dice

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1 tablespoon kosher salt, plus more to taste

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1/4 cup red wine vinegar

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3 tablespoons golden raisins

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2 tablespoons capers

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2 tablespoons minced green olives

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1 tablespoon caper brine

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1 baguette, cut on a bias into 1/2-inch slices (at least 24 slices)

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1/4 cup, plus 1 tablespoon, olive oil, divided

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3 garlic cloves, minced

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1/2 medium yellow onion, minced

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1 medium heirloom tomato, cored and cut into 1/2-inch dice

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2 tablespoons toasted pine nuts

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2 tablespoons minced parsley

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2 tablespoons minced basil

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2 tablespoons thyme leaves, plus more for garnish

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1 tablespoon honey

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1 teaspoon lemon zest

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Shaved ricotta salata, for garnish

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