Eggplant Caponata Crostini With Pomegranate Balsamic Drizzle
Ingredients
- 3 fresh French baguettes, cut on the bias into thin slices
- olive oil
- 2 garlic cloves, crushed
- red pepper flakes
- 4 tbsp olive oil
- 3 medium eggplant (or two large), cut into ½ cubes
- 2 Vidalia onions, diced
- 2 cloves garlic, minced
- 1 (12oz) can of fire-roasted diced tomatoes
- 1 cup golden raisins
- 3/4 cup basil, coarsely chopped (reserve 1/4 for garnish)
- 1/3 cup balsamic vinegar
- 3 tbsp pomegranate juice
- salt and red pepper to taste
Instructions
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