Description
This eggplant caponata is a classic Sicilian appetizer made with roasted eggplant, peppers, capers, and balsamic vinegar. Sweet, tangy, and perfect for crostini.
Ingredients
Units
Scale
- 1 medium-large eggplant, sliced 1/3 inch thick
- olive oil for brushing
- 1 red bell pepper
- 2 garlic cloves- finely minced
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons capers
- 1/2 teaspoon salt
- 1/4 cup Basil leaves, packed, then cut into ribbons.
- 1 baguette, sliced 1/2 inch thick
- olive oil for brushing
Instructions
- Heat grill to medium-high heat. ( See notes for roasting in the oven) Slice eggplant into ⅓ inch thick rounds and brush both sides with olive oil.
- If making crostini, slice baguette into ½ inch thick disks. Brush both sides with olive oil.
- Once grill is hot, grill eggplant slices, 4-5 minutes on each side, until noticeable grill marks appear, turning heat to medium if necessary, stack eggplant in a bowl and cover tightly with foil so they steam and cook through.
- Grill the red pepper on all sides over medium high heat until lightly charred and tender. Place with the eggplant under the foil.
- Grill the baguette slices. ( If making this ahead, wait until close to serving time to grill the bread. Alternatively, you can bake the bread on a sheet pan in a 375 F oven until crisp and do this the day before.)
- Combine. Uncover the eggplant and let cool, then dice into small ⅓-inch pieces and place in a medium bowl. Dice the bell pepper and add to the bowl with the finely minced garlic, balsamic vinegar, olive oil, capers, and salt.
- Taste and add salt if necessary, remembering the bread will dilute some of the salt.
- Right before serving, stir in the basil ribbons. To make ribbons, stack the basil leaves uniformly. Roll up from point end to stem end. Thinly slice the roll.
- Serve the grilled baguette alongside the eggplant caponata or place a tablespoon or two on each piece of bruschetta, garnishing with more basil.
Notes
Alternatively, roast in a 400 F oven in a single layer until golden and cooked through, roughly 20 mintues.
You could also serve this over some warmed goat cheese if going low carb. Or serve over greens and grains as a salad, or use as a tasty side dish.
Leftovers will keep in an airtight container for up to 5 days in the refrigerator.
Nutrition
- Serving Size: 3 tablespoons
- Calories: 59
- Sugar: 2.5 g
- Sodium: 132.7 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 4.1 g
- Fiber: 1.7 g
- Protein: 0.7 g
- Cholesterol: 0 mg