Caponatina Toasts Recipe

Name: Caponatina Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 18 (1/8-inch-thick) slices ficelle or baguette; 1 1/2 cups vegetable oil; 1 (6-oz) baby Italian eggplant, cut into 1/4-inch cubes; 1/4 cup finely diced onion; 1 tablespoon olive oil; 1 tablespoon tomato paste; 1/8 teaspoon cinnamon; 2 tablespoons water; 1 teaspoon red-wine vinegar; Pinch of sugar; 2 tablespoons finely diced pitted green olives (preferably Sicilian); 1 tablespoon drained bottled small (nonpareil) capers, rinsed; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons finely diced celery; Special equipment: a deep-fat thermometer; Garnish: small fresh basil leaves

Servings: persons

18 (1/8-inch-thick) slices ficelle or baguette
1 1/2 cups vegetable oil
1 (6-oz) baby Italian eggplant, cut into 1/4-inch cubes
1/4 cup finely diced onion
1 tablespoon olive oil
1 tablespoon tomato paste
1/8 teaspoon cinnamon
2 tablespoons water
1 teaspoon red-wine vinegar
Pinch of sugar
2 tablespoons finely diced pitted green olives (preferably Sicilian)
1 tablespoon drained bottled small (nonpareil) capers, rinsed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons finely diced celery
Special equipment: a deep-fat thermometer
Garnish: small fresh basil leaves

1
Put oven rack in middle position and preheat oven to 350F.
2
Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
3
Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375F on thermometer.
4
Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain.
5
(Return oil to 375F between batches.)
6
Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes.
7
Add tomato paste and cinnamon and cook, stirring, 1 minute.
8
Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute.
9
Add eggplant and celery and cook, stirring gently, 1 minute.
10
Transfer caponatina to a bowl and cool to room temperature.
11
Serve toasts topped with caponatina.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 18 (1/8-inch-thick) slices ficelle or baguette, 1 1/2 cups vegetable oil, 1 (6-oz) baby Italian eggplant, cut into 1/4-inch cubes, 1/4 cup finely diced onion, and more.

Yes, Caponatina Toasts falls under the Vegetarian 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.

Caponatina Toasts

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