Best 2 Eggplant Caponata Crostini Recipes

Eggplant caponata crostini is a delicious and easy-to-make appetizer that is perfect for any occasion. This classic Italian dish is made with eggplant, tomatoes, onions, celery, capers, and olives, which are all cooked together in a flavorful sauce. The mixture is then spooned onto toasted crostini and served. The combination of flavors and textures in this dish is sure to please everyone at your party.

Here are our top 2 tried and tested recipes!

EGGPLANT CAPONATA CROSTINI

Eggplant Caponata Crostini image

Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer. Wait until the caponata is finished before toasting the bread. (The New York Times)

Provided by Elaine Louie

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 12

Ingredients

5 tablespoons extra virgin olive oil
1 Spanish onion, finely chopped
2-3 cloves garlic
1 eggplant, about 3/4 pound, cut into 3/4 inch dice
Salt and freshly ground black pepper
3 tomatoes, cut into 3/4 inch dice
1/2 cup golden raisins
1/3 cup chopped capers
1/4 baguette, sliced diagonally into eight 1/2-inch-thick rounds, or other slices of crusty bread
Aged balsamic vinegar, for sprinkling
1-2 leaves basil, sliced into a chiffonade
Fleur de sel, Maldon salt, or other flaky sea salt

Steps:

Place a large skillet or sauté pan over medium-low heat. Add 1 tablespoon of the olive oil and the onion, and sauté until softened, 5 to 6 minutes. Add garlic and continue to sauté until soft and golden, about 10 minutes. Transfer to paper towels to drain.
Wash skillet and return to medium-high heat. Add 3 tablespoons of the olive oil and allow to heat until shimmering. Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil. Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes. Transfer to paper towels to drain, and season to taste with salt and pepper.
Wash skillet and return to medium heat. Add remaining 1 tablespoon olive oil and tomatoes. Sauté until tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated.
In a large bowl, combine eggplant, onion mixture, tomatoes, raisins and capers. Toss gently to mix well. Season with salt and pepper to taste.
To serve, toast the sliced bread, and top with a large spoonful of the caponata mixture. Sprinkle with a few drops of vinegar, and garnish with the basil chiffonade, and a few grains of flaky sea salt.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams

EGGPLANT CAPONATA CROSTINI

Eggplant Caponata Crostini image

The tangy relish that tops these crostini is very versatile -- it also works as a quick pasta sauce or sandwich spread. The recipe was adapted from "Everyday Food: Fresh Flavor Fast."Also try:Crostini with Tuna and White Bean Puree, Crostini with Fresh Ricotta and Grilled Radicchio

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, plus more for grilling
1 large onion, finely chopped
2 tablespoons golden raisins
2 tablespoons pine nuts
2 garlic cloves, thinly sliced
1/4 to 1/2 teaspoon crushed red-pepper flakes
1/2 cup tomato paste
1 teaspoon unsweetened cocoa powder
2 tablespoons sugar, plus more if needed
1 small eggplant, cut into 1/2-inch cubes
1/3 cup white-wine vinegar
Coarse salt
8 1/4-inch-thick diagonal slices baguette
Fresh basil leaves, for garnish

Steps:

In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.
Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.
Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.
Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.
Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing.

Tips

Choose fresh eggplants: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are soft or have blemishes.
Salt the eggplants before cooking: This will help to remove the bitterness from the eggplants.
Cook the eggplants until they are tender: You can do this by frying, roasting, or grilling them.
Use a variety of vegetables in your caponata: This will add flavor and texture to the dish. Some good options include celery, onions, peppers, and tomatoes.
Don't be afraid to experiment with different flavors: Caponata is a versatile dish that can be tailored to your own taste. Try adding different herbs, spices, or fruits to the dish.

Conclusion

Eggplant caponata is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up fresh eggplants and vegetables. Plus, it is a relatively easy dish to make. So next time you are looking for a new recipe to try, give eggplant caponata a try.