Smells of autumn. Of tomatoes and roasted peppers. Here and there, the smell of pork chops frying in a pan lingers around open windows…
Love this time of the year. Because we are together. Sitting around a big table.
2 small eggplants or 1 large
1 small onion
1 celery stick
500 g tomatoes
50 g black olives in oil (weight without the pits)
25 g brined capers
50 ml olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon hot paprika
1 teaspoon sugar
fresh basil leaves
Dice eggplant, salt it generously and leave to rest 30 minutes and then rinse under warm water and dry on a clean kitchen cloth.
Finelly dice onions and sautee on olive oil until it softens. If needed add some water into the pan. Add diced tomatoes and continue to sautee on medium heat until it thickens.
In another pan sautee eggplant and finely diced celery stick on little olive oil. When done, transfer into the pan with onions and tomatoes. Add fineolly chopped olives, capers, hot paprika and simmer until it thickens.
Stir in sugar and balsamic vinegar, add salt to taste and simmer for a minute or two more. Let it rest for about 10-15 minutes and then stir in roughly chopped basil. Let it cool completely.
Recipe makes enough caponata for a main course, but if you serve it over bruschetta, there will be some leftovers which is not bad at all ass the dish is superb when cold. There is no need to peel the tomatoes and eggplant. Recipe is from here.
1 tablespoon balsamic sauce reduction (or 2 tablespoons balsamic vinegar + 1 tablespoon brown sugar)
If balsamic sauce reduction is unawailable to you, the alternative would be to cook regular balsamic vinegar with sugar until reduced into thick sauce. It will be a good enough substitute.
Cut radicchio into strips and then sautee on olive oil. Add salt and if it starts to burn add some water. It is cooked when it’s soft and the middle stem also soft. Add balsamic reduction when it’s done. It will soften the bitter taste.
Original recipe is from here.
Caponata and Radicchio Bruschetta
caponata and radicchio bruschetta
bread, preferably ciabatta
1 large garlic clove
salt and freshly ground black pepper
Heat oven to 390°F/200°C. Place slices of bread on large oven pan and toast in the oven. A minute or two will be enough. Cut garlic clove in half and then rub top sides of each bread slice with the cut side of garlic. Then brush each slice of bread with olive oil.
Spread some sauteed radicchio on a few slices of bread. Top with a tablespoon of greek yogurt and grated Gouda. Sprinkle with thyme and drizzle with olive oil.
Spread caponata over the rest of the slices of bread, top with pieces of mozzarella and slices cherry tomatoes.
Put in the oven until cheese starts to melt.