Ingredients
Caponata:
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1 pound)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup balsamic vinegar
1-1/2 tablespoons sugar
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch dice (about 1 cup)
2 tablespoons finely chopped flat-leafed parsley
Bruschetta:
eight to twelve 1/2-inch-thick diagonal slices of sourdough bread
olive oil
4 ounces softened goat cheese
milk or cream, about 1 tablespoon
Preparation
To make the caponata:
In a heavy skillet, heat 2 tablespoons of the oil over moderately-high heat until hot but not smoking. Cook the eggplant, stirring, until it is tender, about 5 minutes. Transfer the eggplant to a bowl. Add the remaining 2 tablespoons oil to the skillet and cook the onion and celery over moderate heat, stirring, for 5 minutes. Add the rest of the caponata ingredients except the parsley and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender. Transfer it to the bowl with the eggplant. Let the caponata cool and chill it, covered, for at least one hour. Stir in the parsley and season with salt and pepper.
To make the bruschetta:
Brush each slice of bread on one side with oil. Grill or broil the bread, on oiled side only, until slightly charred.
In a small bowl, mix the softened goat cheese and just enough milk or cream to make it easier to spread.
Spread some goat cheese on each slice of toast and top with caponata.
