Bruschetta Caponata Recipe

Inspired by Tutti Pazzi

Time45m

Serves4

eggplant, tomatoes, pignoli nuts, capers, onions, basil, olive oil

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Ingredients

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1
Prepare the Eggplant
Cut the eggplant into small cubes (about 1/2 inch). Sprinkle with salt and let it sit for about 20 minutes to draw out moisture. Rinse and pat dry.
2
Chop the Vegetables
Dice the tomatoes and onion into small pieces. Chop the fresh basil roughly and set aside.
3
Toast the Pignoli Nuts
In a dry skillet over medium heat, toast the pignoli nuts for about 3-5 minutes until they are golden and fragrant. Stir frequently to avoid burning. Remove from the skillet and let cool.

4
Cook the Eggplant
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté for about 5-7 minutes until they are soft and slightly browned.
5
Add the Onions
Add the diced onion to the skillet and cook for another 3-4 minutes until they are translucent.
6
Combine All Ingredients
Stir in the diced tomatoes, capers, and the remaining olive oil. Cook for an additional 5-7 minutes until everything is well combined and heated through.
7
Finish with Basil and Nuts
Remove the skillet from heat, then stir in the chopped basil and toasted pignoli nuts. Season with salt and pepper to taste.

8
Serve the Bruschetta Caponata
Let the caponata cool slightly before serving. It can be served warm or at room temperature on toasted bread slices.