Italian Sicilian Caponata Toasts with Burrata

Ingredients

• 1 small eggplant, diced
• 1 red bell pepper, diced
• 1 celery stalk, diced
• 1/2 small onion, diced
• 1 tbsp capers
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 1/2 cup crushed tomatoes
• 2 thick sourdough slices
• 4 oz burrata
• 1 tbsp pine nuts
• Basil, olive oil, salt and pepper

Steps

1. Heat oil in a skillet and brown eggplant until tender and deeply golden.
2. Add pepper, celery and onion; cook until softened, about 6 minutes.
3. Stir in capers, tomatoes, vinegar and sugar, then simmer until glossy.
4. Toast sourdough until crisp and toast pine nuts in a dry pan until fragrant.
5. Season the caponata with salt and pepper and let it cool for 5 minutes.
6. Pile caponata on toast, tear burrata over it, and finish with basil and pine nuts.

Allergen note: Contains dairy, wheat and tree nuts if using pine nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.