Recipe

Crostini With Roasted Vegetables And Pine Nuts Recipe

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Ingredients

Directions

Step #1 Preheat oven to 500°.
Step #2 Pierce eggplant several times with a fork; place on a foil wrap-lined baking sheet.
Step #3 Bake at 500° for 20 mins or until tender.
Step #4 Cut eggplant in half lengthwise.
Step #5 Place in a colander; let this stand 15 mins.
Step #6 Peel eggplant.
Step #7 Cut into 1/2-inch cubes; place this in a medium bowl.
Step #8 Cut bell peppers in half lengthwise; discard seeds & membranes.
Step #9 Place halves, skin sides up, on foil wrap-lined baking sheet; flatten with hand.
Step #10 Broil 15 mins or until blackened.
Step #11 Place in a heavy-duty zip-top plastic bag; seal.
Step #12 Let stand 15 mins.
Step #13 Peel; cut into 1/2-inch pieces.
Step #14 Add bell peppers & pine nuts to eggplant in bowl; toss well.
Step #15 Heat oil in a nonstick skillet over medium-high heat.
Step #16 Add red pepper & garlic, & sauté 30 seconds.
Step #17 Add vinegar, sugar, capers, & salt.
Step #18 Bring to a boil; cook 30 seconds.
Step #19 Pour over eggplant mixture; toss.
Step #20 Marinate at about room temp for 2 hrs.
Step #21 Spoon 1 tbsp eggplant mixture onto each bread slice.
Step #22 Serve as soon as possible.
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