Description
Eggplant Caponata Bruschetta is a delightful appetizer that combines the rich flavors of eggplant with a medley of vegetables, olives, and capers, served on crispy toasted bread.
Ingredients
Scale
- 1 medium eggplant, diced 🍆
- 1/2 cup diced onion 🧅
- 1/2 cup diced celery 🌿
- 1/2 cup diced bell pepper (any color) 🌶️
- 2 cloves garlic, minced 🧄
- 1 can (14 oz) diced tomatoes, drained 🍅
- 1/4 cup green olives, chopped 🫒
- 2 tbsp capers, rinsed and drained 🧂
- 2 tbsp red wine vinegar 🍷
- 1 tsp sugar 🍬
- 1/4 cup fresh basil, chopped 🌿
- Salt and pepper to taste 🧂
- Baguette slices, toasted 🍞
- Optional: balsamic glaze for drizzling 🍯
Instructions
- Heat olive oil in a large skillet over medium heat and sauté the diced eggplant for 5-7 minutes until soft and slightly golden.
- Add diced onion, celery, and bell pepper to the skillet and cook for about 5 minutes until tender.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add drained diced tomatoes, chopped olives, capers, red wine vinegar, and sugar. Season with salt and pepper to taste.
- Let the mixture simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in fresh basil just before serving.
- Spoon the eggplant caponata mixture onto toasted baguette slices and drizzle with balsamic glaze if desired.
Notes
- Choose firm, shiny eggplants for the best flavor.
- Salt the diced eggplant before cooking to draw out moisture and bitterness.
- Allow the mixture to simmer fully for deeper flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pieces
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
