Ingredients

1 eggplant, unpeeled, ends trimmed, cut into 1/2-inch dice olive oil for frying, plus 2 tablespoons olive oil 2 zucchini, ends trimmed and cut into 1/2-inch dice 1 small red (Spanish) onion, cut into 1/2-inch dice 1 celery heart, trimmed and cut crosswise into slices 1/2 inch thick 1 cup Tomato-Basil sauce 1 cup small green olives, pitted 2 cloves garlic, minced 2 tablespoons capers, rinsed and drained 1/4-1/2 cup sugar 1/4-1/2 cup red wine vinegar Crostini 1 small, slender baguette, cut on the diagonal into slices 1/4 inch thick Extra-virgin olive oil for drizzling

Description

Sweet-and-Sour Eggplant With Crostini, Recipe

View Full Recipe