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Eggplant Caponata Toast

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Eggplant Caponata Toast is a flavorful Sicilian-inspired appetizer or light meal featuring sweet and tangy eggplant caponata served atop crispy toasted bread.

Ingredients

Scale
  • 1 large eggplant, diced
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, chopped
  • 1/4 cup green olives, chopped
  • 2 tablespoons capers, rinsed
  • 1/4 cup red wine vinegar
  • 2 teaspoons sugar
  • 1/2 cup crushed tomatoes
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • 4–6 slices crusty bread, toasted

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced eggplant and cook until softened and lightly browned, about 10 minutes.
  3. Add onion, garlic, and celery, and cook for another 5 minutes until vegetables are tender.
  4. Stir in olives, capers, red wine vinegar, and sugar. Cook for 2 minutes.
  5. Add crushed tomatoes and simmer for 10-15 minutes until mixture thickens.
  6. Season with salt and pepper to taste.
  7. Toast bread slices until golden and crisp.
  8. Spoon the caponata mixture onto toasted bread slices.
  9. Garnish with fresh basil leaves and serve warm or at room temperature.

Notes

  • Caponata can be made ahead and stored in the refrigerator for up to 5 days.
  • Great as a party appetizer or light lunch.
  • Use gluten-free bread for a gluten-free option.

Nutrition

Keywords: Eggplant, Caponata, Toast, Vegan, Italian, Appetizer, Bruschetta

Find it online: https://recipesfoodeasy.com/eggplant-caponata-toast/