Bruschetta Alla Caponata Di Melanzane (eggplant Caponata Bruschetta)
Bruschetta alla Caponata di Melanzane is a traditional Sicilian dish that combines the flavors of eggplant caponata with crispy, toasted bread. This appetizer is perfect for a summer gathering or as a light meal on its own.
Ingredients
- 1 large eggplant, diced
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 celery stalks, diced
- 1/4 cup green olives, pitted and chopped
- 2 tablespoons capers
- 1 can (14 oz) diced tomatoes
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1 loaf Italian bread, sliced
- 2 cloves garlic, peeled
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until golden brown, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
- In the same skillet, add the chopped onion and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the green olives, capers, and diced tomatoes to the skillet. Cook for another 5 minutes.
- Return the cooked eggplant to the skillet and stir to combine. Pour in the red wine vinegar and season with salt and pepper. Cook for an additional 5 minutes, then remove from heat.
- Preheat the broiler. Place the sliced Italian bread on a baking sheet and broil until golden brown, about 2 minutes per side. Rub each slice with a garlic clove.
- Top the toasted bread with the eggplant caponata mixture. Serve immediately.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 4g
- Fat
- 8g
Supplies
Large skillet Baking sheet
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Serve the Bruschetta alla Caponata di Melanzane as an appetizer before a traditional Sicilian meal, or as a light lunch with a side salad.
Tips & tricks
For added flavor, drizzle the bruschetta with a balsamic glaze before serving.
Cost
$10