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Caponata Bruschetta

Ingredients (15)

For the caponata:

  • 4 tablespoons olive oil
  • 3 cups medium-dice eggplant (about 9 ounces)
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups small-dice red onion (about 1 large onion)
  • 1/4 cup golden raisins, also known as sultanas
  • 2 tablespoons white wine vinegar
  • 4 teaspoons capers
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon dried oregano leaves

For the bread:

  • 8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium garlic clove
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Nutritional Information
  • Calories212
  • Fat11.27g
  • Saturated fat1.69g
  • Trans fat
  • Carbs25.12g
  • Fiber2.83g
  • Sugar6.8g
  • Protein3.54g
  • Cholesterol
  • Sodium210.72mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Caponata Bruschetta

The simple eggplant topping for this bruschetta balances the sweet flavor of golden raisins with sour vinegar and salty capers. Piled on grilled bread, it makes a versatile appetizer, good for a casual get-together or a special dinner party.

Special equipment: You will need a pastry brush.

This recipe was featured as part of our story on Bruschetta, the Fancy Toast for Parties.

Instructions

For the caponata:
  1. 1Heat 3 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Add the eggplant, arrange in a single layer, and season with salt and pepper. Cook undisturbed until the bottoms are golden brown, about 2 minutes. Stir the eggplant and continue to cook, stirring occasionally, until just tender, about 2 minutes more. Remove to a medium bowl and set aside.
  2. 2Reduce the heat to medium, add the remaining 1 tablespoon oil to the pan, and heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add the raisins, vinegar, capers, and sugar and stir to combine. Cook until the vinegar has been absorbed, about 2 minutes.
  3. 3Remove from the heat, add the oregano and reserved eggplant, and stir to combine. Taste and season with additional salt and pepper as needed. Set aside at room temperature while you prepare the bread.

For the bread:

  1. 1Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
  2. 2Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil. Flip the slices over and brush with the remaining 1 tablespoon oil. Generously season one side only with salt and pepper.
  3. 3Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
  4. 4Return the grilled bread to the reserved baking sheet, seasoned-side up, and rub the seasoned sides with the garlic clove.
  5. 5To serve, divide the caponata mixture evenly among the bread slices. Cut the bruschetta into pieces if desired before serving.
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