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Ingredients

• Caponata:
• 1 tablespoon olive oil
• 4 cups diced eggplant (about 1 pound)
• 1 cup coarsely chopped Vidalia or other sweet onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 garlic clove, minced
• 1 tablespoon brown sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup golden raisins
• 2 tablespoons capers, drained
• 1 tablespoon pine nuts, toasted
• 2 tablespoons chopped fresh or 2 teaspoons dried basil
• Crostini:
• 24 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
• 1 garlic clove, halved
• Olive oil-flavored cooking spray

Description

This Sicilian Appetizer Will Keep In The Refrigerator For One To Two Days. Bring To Room Temperature Before Serving.

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