Food

This is an amazing Sicilian Bruschetta that Michael found in Sunset Magazine, of all places.  He made a big jar of it over the weekend and we've been addicted.  It's a good one for a healthy bite at the beach.  Be sure to keep it chilled, it tastes a lot better.  We've been using it on wheat bagel chips instaed of the crusty Italian bread.  Either way, super tasty...

Here's the recipe:

Sicilian Bruschetta

Caponata, a sweet, tangy Sicilian eggplant-pepper relish, tastes downright addictive spooned over toasts with mild, creamy ricotta cheese.

Yield

Makes 5 cups (enough for 12 servings, plus leftovers)

Ingredients

• 1  loaf (1 lb.) crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices
• About 6 tbsp. olive oil, divided
• 1  large eggplant, cut into 1/2-in. dice (about 4 cups)
• 2  tablespoons  minced garlic
• 1  cup  chopped celery
• 1  cup  chopped red bell pepper
• 1  cup  chopped green olives
• 1/4  cup  red-wine vinegar
• 1/4  cup  tomato paste
• 1/2  cup  raisins
• 1/2  cup  toasted pine nuts
• 2  teaspoons  kosher salt
• 2  teaspoons  sugar
• 1/4  cup  chopped fresh basil
• 1/4  cup  chopped fresh oregano
• 1/4  cup  chopped fresh flat-leaf parsley
• 1  cup  ricotta cheese

Preparation

1. Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about 5 minutes. Set aside.

2. Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes. Transfer to a bowl and set aside.

3. In the same pan, cook garlic in remaining 2 tbsp. oil, stirring, until fragrant, about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in herbs.

4. Serve caponata with ricotta on the toasted bread.

Make ahead: Chill caponata up to 2 days and store toasts airtight up to 2 days.