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.
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...