Caponata on Toasted Bread

Name: Caponata on Toasted Bread
Yield: 3–4 Servings
Cuisine: Italian
Ingredients: Extra virgin olive oil; 1 red or yellow onion, large dice; 1 stalk celery, large dice; Fresh basil, leaves torn into small pieces; 2 tablespoons tomato paste; 2 teaspoons salt-cured capers, rinsed very well, soaked for 15 minutes, drained; 10–12 green or black pitted olives, sliced; Balsamic vinegar; 1½ cups canned, diced tomatoes, partially drained; 10–12 green or black pitted olives, sliced; Sea salt; 1 small eggplant, large dice; do not peel; 1 red or yellow onion, large dice; 3–4 cloves fresh garlic, smashed, minced

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

While many people consider this part of an “aperitivo,” for me a good caponata is everything from the starter to dessert. Here’s my favorite way to make it, sort of freewheeling so each time you make it, it’s slightly different and fresh.

Ingredients

Extra virgin olive oil
1 stalk celery, large dice
1 red or yellow onion, large dice

Europe
Italy
Starter
Dessert
Gluten-free
Mediterranean
Vegan

Method

Place a generous amount of oil in a deep skillet with celery, onion and garlic, over medium heat. When the vegetables begin to sizzle, add a pinch of salt and sauté until onions are soft, but not browning. Stir in eggplant and a pinch of salt. Cook, stirring until the eggplant is lightly browned.

Reduce the heat to low-ish, and stir in the tomatoes, olives, vinegar, tomato paste, and ca