Polynesian Bruschetta for New Year's Eve Cocktail Hour, Coconut Caponata

Fresh ideas for New Year's Eve cocktail hour or New Year's Day lunch...

Italian classic gets a face lift with this palate teaser from Coconut 24/7 (Harper 360, US Edition, August 2014) by Pat Crocker...

Coconut Caponata

Makes 3 cups

Caponata is a traditional Italian dish featuring eggplant, garlic and tomatoes, often served with antipasti or as a relish. Toasted almonds and coconut give this version an Oceanic flair. Use it as an accompaniment for cooked meat, poultry and fish, as a sauce for cooked rice or pasta, or on toasted bread slices for a Polynesian bruschetta. Basil makes a great garnish.

3 tbsp melted coconut oil
1 onion, chopped
3 cloves garlic, minced
1 small eggplant, diced
3 tomatoes, peeled and chopped
1-1/4 cups Coconut Gremolata (page 149)
1/2 cup chopped pitted black olives (optional)

Coconut Caponata image_CROCKER

In a saucepan, heat oil over medium heat. Sauté onion for 5 minutes. Add garlic and eggplant and cook, stirring frequently, for 3 minutes or until eggplant begins to turn golden brown. Add tomatoes and cook, stirring occasionally, for 15 minutes or until eggplant is soft, the liquid from the tomatoes has been reduced and the mixture has thickened. Stir in gremolata and olives (if using) and heat through.

(* Reproduced with permission from Coconut 24/7 'Easy Ways to Look and Feel Better'by Pat Crocker-US edition published by Harper 360, August 2014)

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