EGGPLANT BRUSCETTA TOPPER
Line a large rimmed baking sheet with paper towels. Arrange the eggplant
slices in a single layer on the paper towels and sprinkle them with salt. Let
stand for 1 hour. Pat the eggplant dry with paper towels. Rinse and dry
In a large, heavy bottomed pan, heat the oil over medium high. If you don’t
have a thermometer, you can test the heat of the oil by dropping slices of
onion in – when it’s ready, tiny bubbles will form around the edges. Once
it’s good and hot, add the eggplant in batches if necessary and fry for about
3-4 minutes. Using a slotted spoon, transfer the eggplant to fresh paper
towels to drain.
Pour all but about a tablespoon of the oil off of the pan you used for frying
(using an empty coffee can is good for this) and replace the pot over heat.
Add the thyme, peppers, onion and garlic to the skillet and cook over
moderate heat, stirring occasionally, until they begin to lose their shape,
about 6-8 minutes, seasoning with salt and pepper, sugar or honey to taste
along the way, until everything coalesces into a nice, thick sauce.
Return the eggplant to the skillet, stir gently to coat and cook for 3
minutes, or until combined. Stir in the red wine vinegar and simmer for 1
minute. Remove from the heat. Taste for seasoning, adding salt or vinegar
as needed. Let cool to room temperature, or refrigerate until lightly
chilled, about 20 minutes, then stir in your golden raisins and pine nuts
before serving atop crostini toasts.