Caponata-Style Eggplant Crostini

Ingredients

• 2 tbsp extra-virgin olive oil, divided
• 3 cups diced eggplant
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 2 cloves garlic, finely chopped
• 1/2 tsp red pepper flakes
• 1/4 cup white wine
• 1 cup diced seeded roma tomatoes
• 1/2 cup chopped green olives
• 1 tbsp chopped drained capers
• 1/4 cup chopped fresh parsley
• 1 tbsp fresh lemon juice
• 1 1/2 tsp dried oregano, crumbled
• 1/4 tsp freshly ground pepper
• 24 crostini toasts

Directions

1. Heat 1 tbsp oil in a large frypan over medium heat. Add eggplant and sauté until slightly softened, about 3 – 4 minutes. Add remaining 1 tbsp oil, celery and onion; sauté for 3 minutes. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.
2. Pour in wine and cook, stirring, until wine is almost evaporated. Add tomatoes and cook until tomatoes are softened, about 2 – 3 minutes. Add olives and capers. Continue cooking until liquid is evaporated and mixture is slightly thickened, about 4 – 5 minutes. Add parsley, lemon juice, oregano and pepper. Stir to combine. Remove from heat and allow mixture to cool completely.
3. Top each Crostini Toast with a generous 1 tbsp of eggplant mixture. Serve immediately for best quality.