Bruschetta With Caponata Recipe

Name: Bruschetta With Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 1/2 cups eggplants, unpeeled and diced; 3/4 cup onion, finely chopped; 1/3 cup celery, finely chopped; 1/3 cup green olives, chopped pitted; 3 tablespoons capers, drained and chopped; 1/4 cup red wine vinegar; 1 1/2 tablespoons sugar (to taste); 3 tablespoons golden raisins; 3 tablespoons pine nuts, toasted lightly; 3 plum tomatoes, cut into 1/4-inch diced (about 1 cup); 1/4 cup parsley, finely chopped; For the bruschetta; baguette, sliced on the diagonal, toasted

Servings: persons

1/4 cup olive oil
3 1/2 cups eggplants, unpeeled and diced
3/4 cup onion, finely chopped
1/3 cup celery, finely chopped
1/3 cup green olives, chopped pitted
3 tablespoons capers, drained and chopped
1/4 cup red wine vinegar
1 1/2 tablespoons sugar (to taste)
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup parsley, finely chopped
For the bruschetta
baguette, sliced on the diagonal, toasted

1
Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot; add the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
2
To the skillet add the remaining 2 tablespoons oil; add the onion and the celery and cook over moderate heat, stirring, for 5 minutes.
3
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.
4
Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
5
Make the bruschetta: Preheat the grill. Grill the bread on an oiled rack for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
6
Top each toast generously with some of the caponata.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, 3 1/2 cups eggplants, unpeeled and diced, 3/4 cup onion, finely chopped, 1/3 cup celery, finely chopped, and more.

Yes, Bruschetta With Caponata falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bruschetta With Caponata

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