Meet your new favorite appetizer: Frank Occhino’s caponata. This recipe brings together fried eggplant, sautéed vegetables, and a touch of vinegar-sugar magic. Piled on crispy crostini and garnished with fresh basil, it's a perfect bite every time. 

Ingredients:

• - 1 whole eggplant, diced
• - 3 celery sticks, sliced
• - 1 whole carrot, sliced into rounds
• - 1 bell pepper, diced
• - 1/2 onion, sliced
• - 2 cups San Marzano tomato sauce
• - 2 tablespoons capers
• - 1/2 cup green olives, pitted and sliced
• - 1/4 cup white wine vinegar
• - 2 teaspoons sugar
• - Olive oil (for frying and sauteing drizzling)
• - Salt and pepper to taste
• - Fresh basil leaves (for garnish)
• - Bread for crostini

Instructions:

1. Fry the Eggplant:
• -Heat a generous amount of olive oil in a large frying pan over medium heat.
• -Add the diced eggplant and fry until golden brown and tender.
• -Remove the fried eggplant and place on a plate lined with paper towels to remove excess oil. Set aside.
  
  
2. Prepare the Vegetables:
• -Use another pan and add 2 table soons of olive oil
• -Add the diced bell pepper and cook for 2-3 minutes
• -Add the sliced carrot, celery, and onion. Sauté until the vegetables are halfway cooked, about 5-7 minutes.
  
  
3. Combine with Capers and Olives:
• -Stir in the capers and green olives.
• -Add the San Marzano tomato sauce and stir to combine. Let the mixture simmer for a few minutes.
  
  
4. Balance the Acidity:
• -In a small bowl, mix the white wine vinegar and sugar until the sugar dissolves.
• -Pour the vinegar-sugar mixture into the pan with the sautéed vegetables. Stir well.
• -Cover the pan with a lid and let the mixture cook until the vegetables are somewhat soft.
  
  
5. Add the Eggplant:
• -Remove the lid and add the fried eggplant to the pan.
• -Stir to combine all the ingredients and let cook for another minute.
• -Season with salt and pepper to taste.
  
  
6. Prepare the Crostini:
• -Preheat your oven or toaster oven to 375°F (190°C).
• -Slice the bread loaf into crostini-sized pieces.
• -Arrange the bread slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
• -Bake in the oven for about 5-7 minutes, or until golden and crispy.
  
  
7. Assemble and Serve:
• -Spoon the caponata onto the crostini pieces.
• -Garnish each with a fresh basil leaf.
• -Serve at room temperature with your favorite Gratsi wine. Enjoy!
  
  

This recipe combines the rich flavors of the fried eggplant and sautéed vegetables with the tangy sweetness of the vinegar-sugar mixture, all served on crispy crostini for a delicious appetizer (antipasto) or snack.