garlic grilled bread and eggplant caponata

More grilled bread, more caponata! I made this to take along on our trip west to see James Taylor at Tanglewood (the summer home of the Boston Symphony Orchestra), although we ended up eating much of it at home the next day since it poured the evening of the concert and it was difficult to handle a large golf umbrella and a glass of wine and bread and caponata all at once.

Like the earlier grilled bread and caponata, these recipes were from King Arthur Flour’s Bakers’ Banter. This dough was made with garlic-infused olive oil and contained no cheese. It also had a higher ratio of semolina to flour which gave it more of a pita bread (without the pocket) texture — chewier and less soft than the Asiago bread. Sadly, the garlic flavor was so subtle as to be barely discernible. I wasn’t crazy about this bread and found myself wishing for the Grilled Asiago Rounds.

The eggplant caponata was very like the zucchini caponata I made before, just with eggplant instead of zucchini. The chunks were a little less defined (mushier) than in the zucchini caponata — just a little different but still very tasty.

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