Caponata Crostini
Sicilian eggplant relish on crispy toasted bread
Ingredients
Instructions
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Prepare the eggplantPlace the diced eggplant in a colander, sprinkle with 1 tablespoon of salt, and toss to coat. Let sit for 20 minutes to draw out the bitter juices. Rinse well under cold water and pat dry with paper towels.
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Cook the eggplantHeat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden brown on all sides, about 8-10 minutes. Transfer to a plate lined with paper towels.
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Prepare the caponata baseIn the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and celery, cooking until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute until slightly darkened.
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Combine all caponata ingredientsReturn the eggplant to the skillet. Add the capers, green olives, pine nuts, white wine vinegar, and sugar. Season with the remaining salt and black pepper to taste. Simmer for 10-15 minutes until the flavors have melded and the mixture has thickened slightly.
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Prepare the crostiniPreheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil. Bake until golden and crisp, about 8-10 minutes.
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Assemble the crostiniAllow the caponata to cool to room temperature. Spoon a generous amount onto each toasted baguette slice. Drizzle with a little extra virgin olive oil and garnish with the sliced basil leaves.
Nutritional Information
165
Calories
per serving
4
Protein
g per serving
22
Carbohydrates
g per serving
7
Total Fat
g per serving
1
Saturated Fat
g per serving
3
Fiber
g per serving
6
Sugar
g per serving
580
Sodium
mg per serving
8
Vitamin C
% DV per serving
6
Iron
% DV per serving
Caponata Crostini is Also Known As
Crostini alla Caponata, Sicilian Eggplant Bruschetta, Caponata Bruschetta or Eggplant Crostini
