Eggplant Caponata Crostini Recipe

Name: Eggplant Caponata Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil; 1 Spanish onion, finely chopped; 2-3 cloves garlic; 1 eggplant, about 3/4 pound, cut into 3/4 inch dice; Salt and freshly ground black pepper; 3 tomatoes, cut into 3/4 inch dice; 1/2 cup golden raisins; ⅓ cup chopped capers; 1/4 baguette, sliced diagonally into eight 1/2-inch-thick rounds, or other slices of crusty bread; Aged balsamic vinegar, for sprinkling; 1-2 leaves basil, sliced into a chiffonade; Fleur de sel, Maldon salt, or other flaky sea salt

Servings: persons

5 tablespoons extra virgin olive oil
1 Spanish onion, finely chopped
2-3 cloves garlic
1 eggplant, about 3/4 pound, cut into 3/4 inch dice
Salt and freshly ground black pepper
3 tomatoes, cut into 3/4 inch dice
1/2 cup golden raisins
⅓ cup chopped capers
1/4 baguette, sliced diagonally into eight 1/2-inch-thick rounds, or other slices of crusty bread
Aged balsamic vinegar, for sprinkling
1-2 leaves basil, sliced into a chiffonade
Fleur de sel, Maldon salt, or other flaky sea salt

1
Place a large skillet or saute pan over medium-low heat.
2
Add 1 tablespoon of the olive oil and the onion, and saute until softened, 5 to 6 minutes.
3
Add garlic and continue to saute until soft and golden, about 10 minutes.
4
Transfer to paper towels to drain.
5
Wash skillet and return to medium-high heat.
6
Add 3 tablespoons of the olive oil and allow to heat until shimmering.
7
Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil.
8
Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes.
9
Transfer to paper towels to drain, and season to taste with salt and pepper.
10
Wash skillet and return to medium heat.
11
Add remaining 1 tablespoon olive oil and tomatoes.
12
Saute until tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated.
13
In a large bowl, combine eggplant, onion mixture, tomatoes, raisins and capers.
14
Toss gently to mix well.
15
Season with salt and pepper to taste.
16
To serve, toast the sliced bread, and top with a large spoonful of the caponata mixture.
17
Sprinkle with a few drops of vinegar, and garnish with the basil chiffonade, and a few grains of flaky sea salt.

276

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: 5 tablespoons extra virgin olive oil, 1 Spanish onion, finely chopped, 2-3 cloves garlic, 1 eggplant, about 3/4 pound, cut into 3/4 inch dice, and more.

Yes, Eggplant Caponata Crostini 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.

That's it — enjoy your meal!

Eggplant Caponata Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions