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Tuesday, June 27, 2017

Panera Bread Caponata

1 1/2 pounds eggplant
1/2 cup olive oil, divided
1 cup coarsely chopped onion
1 cup diced celery
1/2 cup coarsely chopped green bell pepper
1 to 2 tablespoons olive oil
1 clove garlic, minced
1 8-ounce can tomato sauce
3 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 cup pitted green olives
1 French bread baguette

Peel eggplant and dice. Saute eggplant in 1/4 cup olive oil. Drain 
on paper towels. Add 1 to 2 tablespoons oil to pan. Saute onions, 
celery, green pepper and garlic until tender but not browned. Add 
tomato sauce, vinegar, sugar, salt, olives, parsley and eggplant. 
Mix thoroughly. Simmer gently for 20 minutes, uncovered. Cool to room 
temperature for serving. Note: Caponata can be prepared in advance 
to this point and chilled until ready to serve. 
Preheat oven to 450F. Cut bread into 3/4 inch slices. Lightly brush 
both sides of bread with 1/4 cup olive oil. Arrange slices on an 
ungreased baking sheet. Bake about 5 minutes, turning once. Cool 
to room temperature and serve with Caponata. 

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