Eggplant Caponata on Bruschetta
The creamy eggplant sauce brings out a flavorful combination of tangy olives, sweet tomatoes, crunchy bell peppers, and nutty pine nuts that are complemented perfectly when served over fresh bruschetta toast points. Easy to make but packed with complex flavors, this appetizer will be sure to give your guests something special to talk about!
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine Italian
Servings 12 servings
Calories 137 kcal
Let's gather the ingredients!
- 1½ pounds eggplant cut into ½-inch dice
- 1 red bell pepper cut into ½-inch dice
- 1 tbsp kosher salt plus more to taste
- ¼ cup red wine vinegar
- 2 tbsp capers
- 2 tbsp green olives
- 1 tbsp caper brine
- 1 baguette sliced, ½-inch bias
- ¼ cup olive oil
- 3 cloves garlic minced
- ½ medium onion minced
- 1 medium tomato cored and cut into ½-inch dice
- 2 tbsp pine nuts toasted
- 2 tbsp parsley minced
- 1 tbsp basil minced
- 2 tbsp thyme minced
- 1 tbsp agave nectar
- 1 tsp lemon zest
Let's Begin!
Preheat the oven to 425°F.
In a large bowl, toss the eggplant with salt to coat. Transfer to a colander and place over the large bowl to let drain for 1 hour.
Meanwhile, in a small bowl, stir together the vinegar, capers, olives, and brine, then set aside.
On a sheet tray, lay out the baguette slices and drizzle with 1 tablespoon of olive oil. Toast in the oven until golden and crisp, for about 5 to 7 minutes. Let cool.
Heat the remaining ¼ cup of olive oil in a large Dutch oven over medium-high heat. Add the garlic and onions, and cook until softened.
Add the eggplant, bell pepper, and tomato, then cook until the eggplant is tender.
Add the vinegar mixture with the pine nuts, parsley, basil, thyme, agave, and lemon zest, and toss to combine, scraping up any brown bits on the bottom of the pan.
Season with salt, then remove from the heat. Scoop 2 tablespoons of the caponata onto each bread.
Serve and enjoy with family and friends!
Serving: 12gCalories: 137kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 771mgPotassium: 235mgFiber: 3gSugar: 5gVitamin A: 537IUVitamin C: 19mgCalcium: 39mgIron: 1mg
Keyword Appetizer, Bruschetta, Caponata, Easy to Make, Eggplant, Healthy, Italian, Vegan