Caponata With Polenta Crostini Recipe

Name: Caponata With Polenta Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red bell pepper; 1 tablespoon olive oil, divided; 5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound); 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1 1/2 cups diced onion; 1 tablespoon minced garlic; 1 tablespoon chopped fresh thyme; 1 teaspoon anchovy paste; 1/4 cup balsamic vinegar; 1 tablespoon capers; 1 tablespoon chopped fresh flat-leaf parsley

Servings: persons

1 medium red bell pepper
1 tablespoon olive oil, divided
5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 1/2 cups diced onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 teaspoon anchovy paste
1/4 cup balsamic vinegar
1 tablespoon capers
1 tablespoon chopped fresh flat-leaf parsley

1
Preheat broiler.
2
Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
3
Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.
4
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; cook 6 minutes or until browned, stirring frequently. Add salt and black pepper; stir well. Remove from pan.
5
Add 2 teaspoons oil and onion to pan; cook 3 minutes or until onion begins to brown, stirring frequently. Add garlic, thyme, and anchovy paste; cook 2 minutes, stirring frequently. Add vinegar; cook 30 seconds. Add eggplant and capers; stir well. Remove from heat.
6
Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.
7
(Totals include Polenta Crostini)

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 medium red bell pepper, 1 tablespoon olive oil, divided, 5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound), 1/4 teaspoon sea salt, and more.

Yes, Caponata With Polenta Crostini 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.

That's it — enjoy your meal!

Caponata With Polenta Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions