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 1/4-inch dice unpeeled eggplant (about 1 1/4 pounds); 3/4 cup finely chopped onion; 1/3 cup finely chopped celery; 1/3 cup chopped pitted green olives; 3 tablespoons chopped drained bottled capers; 1/4 cup red wine vinegar; 1 1/2 tablespoons sugar, or to taste; 3 tablespoons golden raisins; 3 tablespoons pine nuts, toasted lightly; 3 plum tomatoes, cut into 1/4-inch dice (about 1 cup); 1/4 cup finely chopped flat-leafed parsley leaves; 8 to 12 (1/2-inch thick) diagonal slices of country-style Italian bread; Flat-leaf parsley sprigs, for garnish

Servings: persons

1/4 cup olive oil
3 1/2 cups 1/4-inch dice unpeeled eggplant (about 1 1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red wine vinegar
1 1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch dice (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves
8 to 12 (1/2-inch thick) diagonal slices of country-style Italian bread
Flat-leaf parsley sprigs, for garnish

1
To make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately- high heat until hot but not smoking.
2
Cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
3
To the skillet add the remaining 2 tablespoons oil and cook the onion and the celery over moderate heat, stirring, for 5 minutes.
4
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.
5
Transfer to the bowl, cool, and chill, covered, overnight.
6
Stir in the parsley and season the caponata with salt and pepper.
7
To make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on 1 side with the oil, and sprinkle them with salt, to taste.
8
Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.

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 1/4-inch dice unpeeled eggplant (about 1 1/4 pounds), 3/4 cup finely chopped onion, 1/3 cup finely chopped celery, 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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