2 loaves of crusty Italian or French bread
2 lrgs shallots sliced thin
1 tablespoon extra-virgin olive oil
2 cups chopped seeded vine-ripened tomato
2 ounces ricotta salata or feta cut fine dice
2 tablespoons minced fresh chives or to taste
2 teaspoons balsamic vinegar or to taste
pound arugula, spinach, or
6 garlic cloves minced, and
mashed to a paste with
teaspoon coarse salt
2 tablespoons olive oil
cup coarsely-shredded mozzarella
cup olive oil
cup unpeeled eggplant in ¼" dice (abt 1 ¼ lbs)
cup finely-chopped onion
cup finely-chopped celery
3 tablespoons chopped drained bottled capers
tablespoon sugar or to taste
3 tablespoons golden raisins (optional)
3 tablespoons pine nuts toasted lightly
3 plum tomatoes, cut 1/4" dice
cup finely-chopped flat-leafed parsley
Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container.
Tomato and Ricotta Salata: In a small skillet cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste and cook, stirring 30 seconds, or until just heated through. In a bowl toss together tomato mixture with cheese, chives, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
In a large heavy skillet, cook garlic paste in oil over moderately-low heat, stirring, 1 minute. Add greens, salt, and pepper and saute over moderately-high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella.
Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.