Caponata On Bruschetta Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings8
VegetarianMain Ingredient
Interest Group


For caponata
 Eggplant1 Medium, sliced 1/2 inch thick
 Salt To Taste
 Yellow onion1 Medium
 Celery stalks2 Small
 Red bell pepper1 Small, seeded and deribbed
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Red wine vinegar1⁄2 Cup (8 tbs)
 Light brown sugar2 Tablespoon
 Finely chopped garlic1 Tablespoon
 Pine nuts2 Tablespoon
 Tomatoes3 Medium, seeded, chopped and excess juices squeezed out
 Brine cured black olives1⁄2 Cup (8 tbs), drained, pitted and coarsely chopped
 Fresh basil leaves1⁄4 Cup (4 tbs), finely chopped (Loosely Packed)
 Capers3 Tablespoon, drained
 Raisins2 Tablespoon, chopped
For bruschetta
 Baguette slice/Italian bread slices8 (Each Approximately 1 Inch Thick)
 Extra virgin olive oil2 Tablespoon (Approximately)

Nutrition Facts

Serving size

Calories 309 Calories from Fat 153

% Daily Value*

Total Fat 17 g26%

Saturated Fat 1.5 g7.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 457.5 mg19.1%

Total Carbohydrates 34 g11.5%

Dietary Fiber 3 g12%

Sugars 9.1 g

Protein 5 g9.5%

Vitamin A 19% Vitamin C 47.1%

Calcium 3.9% Iron 3.9%

*Based on a 2000 Calorie diet


1) To prepare caponata put eggplant slices on paper towels.
2) Rub salt and keep aside for 15 minutes.
3) Pat dry to ask excess moisture.
4) With a knife chop eggplant, onion, celery and bell pepper into approximately 1/2-inch pieces.
5) In a heavy sauté pan warm oil over medium heat.
6) Sauté vegetables for approximately 10 minutes.
7) Stir in vinegar, sugar and garlic. Simmer for 5 minutes.
8) In a small, heavy sauté pan toss the pine nuts over medium heat till light brown.
9) Keep aside to cool for sometime.
10) Put vegetables to a medium bowl and cool in room temperature.
11) Add tomatoes, pine nuts, olives, basil, capers and raisins. Mix thoroughly.
12) Transfer content in a portable tight lid container and pack in a picnic basket.
13) Cover in a plastic wrap or place in plastic bag.
14) In a small leak proof portable container mix olive oil and garlic.
15) In the picnic basket pack everything along with basting brush.

16) Before serving prepare a charcoal fire and let coals burn down.
17) Baste each bread slice with the garlic oil.
18) Grill on both sides turning once.
19) Mound some caponata on each slice on top.