CAPONATA CROSTINI

Onion 1 finely diced

Eggplant medium size peeled and chopped

Red Pepper (capsicum) seeded and chopped

Garlic 2 cloves finely diced

Canned tomatoes 1 chopped

Salt and freshly ground pepper

Capers 2 tablespoons

Red wine vinegar 1 tablespoon

Sugar 2 teaspoons

Parsley finely chopped  1 tablespoon

Italian or French bread.

·         Heat some oil and cook onion until soft

·         Add  remainder of oil , add eggplant and cook unit soft ( about 5 minutes)

·         Add capsicum , garlic tomato salt and pepper until soft but still holding shape

·         Stir in vinegar sugar and parsley

·         Transfer to a bowl and cool to room temperature ( This mixture will keep 3 to 4 days in the refrigerator)

·         Bake oiled bread until brown,

·         Spread caponata on bread and serve at once