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Egplant Caponata
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Egplant Caponata
Ingredients
1 Ib of Eggplant grill and cut medium dice
1 tbsp Red Wine Vinegar
1 Roasted Pepper diced
2 tbsp Chopped
Mediterranean Olive Medley Pitted
2 tbsp Chopped Cheerry Tomatoes
1 tsp
Castella Minced Garlic
1 tsp
Castella Basil
1/8 tsp
Castella Crushed Red Pepper
French bread crostini
Castella Crumbled Feta Cheese
for garnish
Method
Add Grilled Eggplant into a bowl
Toss with red wine vinegar
Add in peppers, olives, garlic, tomatoes, basil and red pepper
Toss together, Refrigerate while making crostini
Method to make Crostini
Preheat oven 350*
Cut French baguette ¼ inch thick
Spread on baking sheet.
Brush with oil, season w/ salt & pepper
Bake until light golden brown
Remove & let cool slightly
Spoon relish onto crostini, sprinkle with crumble cheese
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Olive Medley Pitted
Pepper Red Crushed
Garlic Minced
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