Caponata Bruschetta
Caponata Bruschetta is a Sicilian appetizer featuring a flavorful mix of eggplant, tomatoes, and capers served on toasted bread. This easy-to-make dish brings together sweet, sour, and savory flavors for a perfect start to any meal.
Ingredients
- 2 medium eggplants diced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 large tomatoes diced
- 1 celery stalk thinly sliced
- 1 onion finely chopped
- 3 cloves garlic minced
- 1/4 cup green olives pitted and chopped
- 2 tablespoons capers
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1/4 cup tomato paste
- 1/4 cup olive oil plus extra for brushing
- Salt and pepper to taste
- 1 rustic loaf like ciabatta or baguette, sliced
Instructions
- Prepare the Vegetables:
- Dice the eggplants and lightly salt them. Let them sit for 30 minutes to remove bitterness, then rinse and pat dry.
- Chop the bell peppers, tomatoes, celery, and onions into even pieces.
- Cook the Sweet and Sour Sauce:
- Heat olive oil in a large skillet over medium heat. Sauté onions, garlic, and celery until softened.
- Add sugar and red wine vinegar, stirring until sugar dissolves. Then, add the tomato paste and tomatoes. Simmer until the sauce thickens, about 10 minutes.
- Cook the Vegetables:
- In a separate pan, sauté the eggplant in olive oil until golden brown, then set aside.
- Sauté the bell peppers in the same pan until tender.
- Combine Ingredients:
- Mix the sautéed vegetables with the sweet and sour sauce in a large pot. Add the olives and capers. Simmer for an additional 20 minutes to blend the flavors. Season with salt and pepper.
- Toast the Bread:
- Preheat your oven to 375 °F. Brush the bread slices with olive oil and toast them in the oven for 10–12 minutes until golden-brown and crispy.
- Assemble the Bruschetta:
- Spread a generous layer of Caponata on each toasted slice. Garnish with fresh basil or grated parmesan if desired.
Notes
Serving Suggestions: Serve Caponata Bruschetta as an appetizer or a light lunch with a side of salad.
Storage Tip: Caponata can be made ahead and stored in the fridge for up to 3 days.
Storage Tip: Caponata can be made ahead and stored in the fridge for up to 3 days.