Tiny-Dice Caponata on Parmesan Croutons Recipe

Name: Tiny-Dice Caponata on Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil; 1 Japanese eggplant, cut into tiny dice; Kosher salt and freshly ground pepper to taste; 1/2 red bell pepper, cored, seeded and cut into tiny dice; 1/2 yellow bell pepper, cored, seeded and cut into tiny dice; 1 small Spanish onion, peeled and finely chopped; 2 cloves garlic, peeled and finely chopped; 3 tablespoons raisins, soaked in hot water for 10 minutes, drained and coarsely chopped; 3 tablespoons coarsely chopped Spanish capers; 12 thin slices Italian bread, like ciabata or Pugliese; 1 tablespoon good-quality Parmesan cheese; 6 thinly sliced basil leaves for garnish

Servings: persons

7 tablespoons olive oil
1 Japanese eggplant, cut into tiny dice
Kosher salt and freshly ground pepper to taste
1/2 red bell pepper, cored, seeded and cut into tiny dice
1/2 yellow bell pepper, cored, seeded and cut into tiny dice
1 small Spanish onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
3 tablespoons raisins, soaked in hot water for 10 minutes, drained and coarsely chopped
3 tablespoons coarsely chopped Spanish capers
12 thin slices Italian bread, like ciabata or Pugliese
1 tablespoon good-quality Parmesan cheese
6 thinly sliced basil leaves for garnish

1
Preheat the oven to 375 degrees.
2
In a large skillet, over high heat, heat 3 tablespoons oil.
3
Add the eggplant and cook, stirring, until well browned and soft, about 5 minutes.
4
Season with salt and pepper.
5
Transfer to medium bowl.
6
Wipe out the skillet, return to the heat and heat 1 tablespoon oil.
7
Add the bell peppers and cook, stirring occasionally, until soft, about 3 minutes.
8
Season with salt and pepper and transfer to the bowl.
9
Wipe out the skillet, return to the heat and add 1 tablespoon oil.
10
Add the onion and cook, stirring, until browned and soft, about 1 minute.
11
Season with salt and pepper and transfer to the bowl.
12
Wipe out the skillet, return to the heat and add 1 tablespoon oil.
13
Add the garlic and cook, stirring frequently, until fragrant, about 45 seconds.
14
Transfer to the bowl.
15
Stir in the raisins and capers.
16
Set the mixture aside.
17
In a large bowl, toss the bread slices with the remaining 1 tablespoon olive oil and season with salt.
18
Arrange the slices on a baking sheet, sprinkle with the cheese and bake until golden brown, about 3 minutes.
19
Place a dollop of the eggplant mixture on each crouton, garnish with basil and serve.

303

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 12 ingredients. The key ingredients include: 7 tablespoons olive oil, 1 Japanese eggplant, cut into tiny dice, Kosher salt and freshly ground pepper to taste, 1/2 red bell pepper, cored, seeded and cut into tiny dice, and more.

Yes, Tiny-Dice Caponata on Parmesan Croutons 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.

Tiny-Dice Caponata on Parmesan Croutons

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