Ingredients
>
4 small eggplants (about 2 lbs)
>
1 lb ripe tomatoes
>
1 clove garlic
>
3 tbsp Nature's Promise® Organic Capers
>
3 tbsp red wine vinegar
>
1/4 tsp sugar
>
1 baguette
>
1/4 cup olive oil
>
1/4 cup fresh basil leaves
Steps
1
Set grill to medium. With a fork, pierce the eggplants all over, then place on grill and cook, covered, 25 min., until peels are completely charred and insides are very tender, turning occasionally.
2
Meanwhile, finely chop the tomatoes and place in a medium bowl. With garlic press, crush garlic into bowl. Drain the capers and add to tomatoes, along with vinegar and sugar. Slice the baguette and grill on medium 1–2 min. per side, until toasted.
3
Transfer eggplants to cutting board and cut into halves lengthwise. With a spoon, scrape insides from peels and add to bowl with tomatoes, discarding charred peels. Stir in the oil until well combined. Season with salt and pepper.
4
Finely chop the basil. Top baguette slices with caponata and garnish with basil.
