Caponata on Toasted Crostini
A delicious and savory Italian appetizer featuring a flavorful mixture of eggplant, tomatoes, olives, and capers. Served on top of crispy toasted crostini, this dish is sure to be a hit at your next gathering.
Equipment
- Baking sheet
- Large skillet
- Small bowl
- Mixing spoon
- Knife
- Cutting board
Ingredients
- 1 large eggplant - diced
- 1/3 cup olive oil
- 1 onion - diced
- 2 cloves garlic - minced
- 1 can diced tomatoes
- 1/4 cup green olives - chopped
- 1/4 cup capers - roughly chopped
- 1/4 cup red wine vinegar
- 1 tbsp sugar
- 1 tsp dried oregano
- Salt and pepper - to taste
- 12-14 slices of baguette
- 1/4 cup olive oil - for brushing bread
- Fresh parsley - for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the diced eggplant on a baking sheet and drizzle with 1/3 cup of olive oil. Season with salt and pepper and toss to coat.
- Roast the eggplant in the oven for 20-25 minutes, until tender and slightly golden.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until softened and translucent.
- Add the diced tomatoes, green olives, capers, red wine vinegar, sugar, and oregano to the skillet. Stir to combine and bring to a simmer.
- Add the roasted eggplant to the skillet and stir to combine. Let the mixture cook for an additional 5 minutes.
- While the caponata is cooking, brush the baguette slices with 1/4 cup of olive oil and place on a baking sheet. Bake in the oven for 7-10 minutes, until golden and crispy.
- To assemble, spoon the caponata on top of the toasted baguette slices and garnish with fresh parsley, if desired.
- Serve and enjoy!
Notes
For a spicier caponata, add in some red pepper flakes to the skillet.
You can also add in other vegetables such as bell peppers or zucchini for added flavor and texture.
This dish can be made ahead of time and reheated before serving.
If you prefer a smoother texture, you can blend the caponata in a food processor or blender before serving.