A delicious Italian appetizer featuring toasted ciabatta topped with a flavorful caponata sauce made from aubergines, tomatoes, and a mix of vegetables and herbs.
Ingredients
- 8pieceCiabatta (sliced)
- 2cupAubergine (cubed)
- 1/2cupOnion (finely chopped)
- 1/2cupRed Pepper (chopped)
- 1/2cupCelery (thinly sliced)
- 2cupChopped Tomatoes (tinned)
- 1tbspCapers
- 1tspGarlic (minced)
- 1/4cupGreen Olives (pitted & chopped)
- 1/4cupRaisins
- 1tspRed Chilli Flakes (dried)
- 1pieceBay Leaf
- 1tbspSugar
- 1/4cupRed Wine Vinegar
- 1tbspFresh Italian Parsley (roughly chopped)
- 1tbspFresh Mint (roughly chopped)
- 1cupOlive Oil Blend
- Salt & Pepper to taste
How to make Caponata Bruschetta
Heat a pan and add a little olive oil blend. Pan roast the aubergines until golden brown on the outside and soft in the center. Season with a bit of salt and pepper.
Heat a saucepan and add a little olive oil. Sauté the onions until golden brown. Add the red pepper, celery, and dried chili flakes. Sauté for about 5 minutes.
Add the capers, olives, raisins, tomatoes, bay leaf, and garlic. Season with salt and pepper. Add the vinegar to deglaze.
Add the sugar, then simmer. When the aubergines are roasted, add them to the sauce and simmer for 10 minutes. Remove from the heat.
Heat a griddle pan to medium heat.
Brush each ciabatta slice with a little olive oil blend on both sides. Sprinkle with a little salt. Grill the ciabatta until golden brown, then turn to grill the other side.
Once your ciabatta toasts (bruschetta) are ready, place them on a platter. Top with the caponata sauce or serve the sauce on the side. Garnish with Italian parsley and mint.
Tips & Tricks
For extra flavor, you can add a dash of balsamic vinegar to the caponata sauce.
Make sure to use a good quality olive oil for the best taste.
FAQS
How do I make Caponata Bruschetta step by step?
To make Caponata Bruschetta, start by pan roasting cubed aubergines in olive oil until golden brown. In a separate saucepan, sauté onions, red pepper, and celery with chili flakes. Then, add capers, olives, raisins, chopped tomatoes, bay leaf, and garlic, seasoning with salt and pepper. Deglaze with red wine vinegar, add sugar, and simmer. Once the aubergines are ready, mix them into the sauce and simmer for another 10 minutes. Grill ciabatta slices brushed with olive oil until golden, then top with the caponata sauce and garnish with parsley and mint.
Is Caponata Bruschetta suitable for a vegan diet?
Yes, Caponata Bruschetta is suitable for a vegan diet as it contains no animal products. The ingredients, including aubergines, tomatoes, and vegetables, are all plant-based, making it a delicious and healthy appetizer for vegans.
What can I substitute for aubergines in Caponata Bruschetta?
If you need a substitute for aubergines in Caponata Bruschetta, you can use zucchini or bell peppers. Both options will provide a similar texture and absorb the flavors of the sauce well. Keep in mind that the taste will vary slightly, but it will still be delicious!
How should I store leftover Caponata Bruschetta?
To store leftover Caponata Bruschetta, keep the caponata sauce and grilled ciabatta slices separate. Place the caponata in an airtight container in the refrigerator for up to 3 days. The ciabatta can be stored in a paper bag to maintain its texture. When ready to serve, reheat the caponata gently and toast the ciabatta again for the best flavor.
What wine pairs well with Caponata Bruschetta?
A light-bodied red wine, such as a Chianti or a Pinot Noir, pairs beautifully with Caponata Bruschetta. The acidity in these wines complements the tangy flavors of the caponata sauce, enhancing your overall dining experience.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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