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Panera Bread Caponata

    1 1/2 pounds eggplant
    1/2 cup olive oil, divided
    1 cup coarsely chopped onion
    1 cup diced celery
    1/2 cup coarsely chopped green bell pepper
    1 to 2 tablespoons olive oil
    1 clove garlic, minced
    1 8-ounce can tomato sauce
    3 tablespoons red wine vinegar
    1 tablespoon sugar
    1/2 teaspoon salt
    1 tablespoon chopped fresh parsley
    1/2 cup pitted green olives
    1 French bread baguette

  Peel eggplant and dice. Saute eggplant in 1/4 cup olive oil. Drain
 on paper towels. Add 1 to 2 tablespoons oil to pan. Saute onions,
 celery, green pepper and garlic until tender but not browned. Add
 tomato sauce, vinegar, sugar, salt, olives, parsley and eggplant.
 Mix thoroughly. Simmer gently for 20 minutes, uncovered. Cool to room
 temperature for serving. Note: Caponata can be prepared in advance
 to this point and chilled until ready to serve.

  Preheat oven to 450F. Cut bread into 3/4 inch slices. Lightly brush
 both sides of bread with 1/4 cup olive oil. Arrange slices on an
 ungreased baking sheet. Bake about 5 minutes, turning once. Cool
 to room temperature and serve with Caponata.