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chunky eggplant caponata spooned over toasted crostini on a rustic board, wide horizontal shot, glossy sweet-sour glaze, parsley garnish, natural light, shallow depth of field, landscape orientation

Eggplant Caponata with Crostini

Tangy stewed eggplant caponata accompanied by crunchy toasted bread.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 eggplant diced
  • 1 onion diced
  • 2 stalks celery diced
  • 1 can diced tomatoes
  • 3 tbsp capers and olives
  • 3 tbsp red wine vinegar
  • 1 baguette toasted

Method
 

  1. Saute the diced eggplant in olive oil until golden, then set aside.
  2. In the same pan, soften the onion and celery.
  3. Stir in the tomatoes, capers, olives, vinegar, and a teaspoon of sugar.
  4. Return the eggplant and simmer 20 minutes until thick and jammy.
  5. Cool to room temperature and spoon over toasted baguette slices to serve.

Notes

Make it a day ahead; the flavors deepen beautifully overnight.