A sweet and inviting medley of tender eggplant, tomatoes, olives, capers, and fresh veggies served cold with crostini.

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.

Prepare the Eggplant

Dice the zucchini, red bell pepper, red onion, and garlic. Chop the tomatoes into small pieces.

Chop the 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.

Cook Vegetables

Stir in the chopped tomatoes, green olives, capers, sugar, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.

Add Tomatoes and Seasonings

Remove from heat and stir in the red wine vinegar and chopped fresh basil. Allow the mixture to cool to room temperature.

Finish with Vinegar and Basil

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices.

Prepare Baguette

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.

Toast the Slices

Once cooled, serve the caponata in a bowl alongside the crostini. Enjoy as a cold appetizer or snack.

Serve the Caponata

Eggplant

Zucchini

Red Bell Pepper

Red Onion

Garlic

Tomatoes

Green Olives

Capers

Red Wine Vinegar

Olive Oil

Sugar

Salt

Black Pepper

Fresh Basil

Baguette

Caponata

Make Caponata Recipe in just 1h . A sweet and inviting medley of tender eggplant, tomatoes, olives, capers, and fresh veggies served cold with crostini.

Caponata Recipe

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