Eggplant Caponata Crostini Recipe

Name: Eggplant Caponata Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound eggplant; Kosher salt; 3 tablespoons extra-virgin olive oil; 1 small red onion, sliced; 1 tablespoon drained capers; 1 tablespoon chopped kalamata olives; 1 tablespoon aged balsamic vinegar; 1/2 cup tomato sauce or puree; Freshly ground pepper; 40 thin toasted slices of baguette, for serving; 1 tablespoon chopped basil

Servings: persons

One 1 1/2-pound eggplant
Kosher salt
3 tablespoons extra-virgin olive oil
1 small red onion, sliced
1 tablespoon drained capers
1 tablespoon chopped kalamata olives
1 tablespoon aged balsamic vinegar
1/2 cup tomato sauce or puree
Freshly ground pepper
40 thin toasted slices of baguette, for serving
1 tablespoon chopped basil

1
Quarter the eggplant lengthwise.
2
Scoop out the very seedy parts and discard.
3
Cut the remaining eggplant into 1/2-inch dice.
4
In a colander set in the sink, lightly salt the eggplant cubes and toss well.
5
Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour.
6
Rinse the eggplant cubes and pat dry.
7
In a large skillet, heat 1 tablespoon of the oil.
8
Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes.
9
Transfer the eggplant to a bowl.
10
Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes.
11
Return the eggplant to the skillet.
12
Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated.
13
Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes.
14
Season with salt and pepper and transfer to a bowl to cool.
15
Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.

112

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 11 ingredients. The key ingredients include: One 1 1/2-pound eggplant, Kosher salt, 3 tablespoons extra-virgin olive oil, 1 small red onion, sliced, 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.

Eggplant Caponata Crostini

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