Caponata Recipe
A sweet and inviting medley of tender eggplant, tomatoes, olives, capers, and fresh veggies served cold with crostini.
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Ingredients
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Vegetables
Other Ingredients
Crostini
Method
Preparation of Vegetables
Prepare the Eggplant
Cut the eggplant into 1-inch cubes, sprinkle with salt, and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Chop the Vegetables
Dice the zucchini, red bell pepper, red onion, and garlic. Chop the tomatoes into small pieces.
Cooking the Caponata
Cook Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and sauté for about 5-7 minutes until golden brown. Add the zucchini, bell pepper, onion, and garlic. Cook for an additional 5-7 minutes until the vegetables are tender.
Add Tomatoes and Seasonings
Stir in the chopped tomatoes, green olives, capers, sugar, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
Finish with Vinegar and Basil
Remove from heat and stir in the red wine vinegar and chopped fresh basil. Allow the mixture to cool to room temperature.
Preparing the Crostini
Prepare Baguette
Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices.
Toast the Slices
Brush both sides of the baguette slices with 2 tablespoons of olive oil. Place them on a baking sheet and toast in the oven for 5-7 minutes or until golden and crispy.