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Caponata Bruschetta

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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Italian, Sicilian
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Prepare the Vegetables:
  2. Dice the eggplants and lightly salt them. Let them sit for 30 minutes to remove bitterness, then rinse and pat dry.
  3. Chop the bell peppers, tomatoes, celery, and onions into even pieces.
  4. Cook the Sweet and Sour Sauce:
  5. Heat olive oil in a large skillet over medium heat. Sauté onions, garlic, and celery until softened.
  6. 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.
  7. Cook the Vegetables:
  8. In a separate pan, sauté the eggplant in olive oil until golden brown, then set aside.
  9. Sauté the bell peppers in the same pan until tender.
  10. Combine Ingredients:
  11. 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.
  12. Toast the Bread:
  13. 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.
  14. Assemble the Bruschetta:
  15. 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.