Tiny Dice Caponata On Parmesan Croutons Recipes

10-MINUTE PENNE WITH CAPONATA SAUCE

Steps:

• 1. Heat oil in large, heavy skillet over moderately high heat for 2 minutes. Add scallions, stir-fry mix, and garlic; reduce heat to moderate and cook, stirring, until scallions are limp and excess pepper juices evaporate, 3 to 5 minutes.
• 2. Add caponata and broth and simmer uncovered, stirring often, just until flavors mingle, about 5 minutes.
• 3. Mix in basil, parsley, and salt and papper to taste. Add penne and toss lightly to coat with sauce, sprinkle with grated cheese, and serve with additional grated Parmesan.
• Variation:
• Penne with Salsa and Cilantro
• Prepare as directed, substituting 2 cups milk, medium or hot salsa for caponata, beef broth for chicken, and coarsely chopped cilantro for basil, and toss in 1/3 cup crisp bacon crumbles along with pasta.
• Tips:
• Cook the penne while the sauce simmers. To save on dish-washing, use a skillet that's pretty enough to go to the table.

TINY-DICE CAPONATA ON PARMESAN CROUTONS

Steps:

• Preheat the oven to 375 degrees. In a large skillet, over high heat, heat 3 tablespoons oil. Add the eggplant and cook, stirring, until well browned and soft, about 5 minutes. Season with salt and pepper. Transfer to medium bowl. Wipe out the skillet, return to the heat and heat 1 tablespoon oil. Add the bell peppers and cook, stirring occasionally, until soft, about 3 minutes. Season with salt and pepper and transfer to the bowl. Wipe out the skillet, return to the heat and add 1 tablespoon oil. Add the onion and cook, stirring, until browned and soft, about 1 minute. Season with salt and pepper and transfer to the bowl. Wipe out the skillet, return to the heat and add 1 tablespoon oil. Add the garlic and cook, stirring frequently, until fragrant, about 45 seconds. Transfer to the bowl. Stir in the raisins and capers. Set the mixture aside.
• In a large bowl, toss the bread slices with the remaining 1 tablespoon olive oil and season with salt. Arrange the slices on a baking sheet, sprinkle with the cheese and bake until golden brown, about 3 minutes.
• Place a dollop of the eggplant mixture on each crouton, garnish with basil and serve.