Spicy Graffiti Eggplant Caponata Crostini Recipe
Olives, capers, raisins, tomato, chili oil, lemon zest. Vegetarian, Vegan.
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Ingredients
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Caponata (main topping)
Spicy finishing & oil
Crostini
Method
Caponata (main topping)
Prepare eggplant
Toss the diced eggplant with 1/2 teaspoon salt and let sit in a colander for 15 minutes to draw out bitterness. Pat dry with paper towels before cooking.
Sauté aromatics
Heat 1 tablespoon neutral oil in a wide skillet over medium heat. Add the chopped red onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Cook eggplant
Add the dried, diced eggplant to the skillet. Increase heat to medium-high and sauté, stirring frequently, until the eggplant is browned and softened, 6–8 minutes. If the pan gets dry, add up to 1 tablespoon water or vegetable stock to deglaze.
Add tomatoes and tomato paste
Stir in the diced tomato and tomato paste. Cook 3–4 minutes until the tomato softens and begins to break down.
Combine remaining caponata ingredients
Reduce heat to medium. Stir in chopped olives, capers, drained raisins, red wine vinegar, brown sugar, and 2 tablespoons vegetable stock (or water). Simmer gently, stirring occasionally, for 6–8 minutes until flavors meld and mixture is saucy but not watery. Taste and adjust salt and pepper.
Cool slightly
Remove from heat and let the caponata cool 10 minutes — it will thicken a bit as it cools and the flavors will marry.
Spicy finishing & oil
Stir 2 tablespoons of the chili oil, lemon juice, lemon zest, and chopped parsley into the warm caponata. Reserve 1 tablespoon chili oil for drizzling on the finished crostini. Taste and adjust seasoning — add a pinch more salt, pepper, or a splash more vinegar if desired.
Crostini
Toast bread
Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with extra-virgin olive oil and sprinkle the 1/4 teaspoon salt across the slices. Toast in the oven until golden and crisp, 6–8 minutes, flipping once halfway.
Assemble
Spoon 1 to 2 tablespoons of the warm caponata onto each crostini. Drizzle each crostini with the reserved 1 tablespoon chili oil. Garnish with a small additional pinch of lemon zest and a few extra chopped parsley leaves if desired. Serve immediately.