Crostini with caponata
Ingredients:
4 slices of homemade bread – toasted on the grill or in a frying pan
3 medium-sized aubergines
1 can of sliced VERA tomatoes
2 white onions, roughly diced
2 stalks of celery
80 ml red wine vinegar
40 g VERA capers – rinsed in cold water
40 g VERA pitted green olives
20 g pine nuts
1 tablespoon of honey
1 bottle of VERA tomato passata
salt
olive oil, Creta Mill chilli olive oil
VERA pomace olive oil for frying
bay leaf
Preparation:
Cut the aubergines into thick slices and fry them in a little oil on both sides. Once cooled, dice them. In a frying pan with hot pomace olive oil, fry the chopped onion, celery, capers, green olives and pine nuts until lightly browned. Add the tomatoes, passata and seasoning. Simmer over a low heat for 10–15 minutes, then season with salt.
Leave it to cool with the aubergine, then season with vinegar, honey and spicy chilli oil. The caponata prepared in this way should be left to marinate for a few hours. Serve it cold on crispy crostini. You can garnish it with fresh basil and shavings of Parmesan.
