Best 2 Eggplant Caponata Crostini Recipes

Discover the vibrant flavors of the Mediterranean with our delectable Eggplant Caponata Crostini recipe. This symphony of flavors combines tender eggplant, sweet bell peppers, tangy capers, and juicy tomatoes, all stewed in a luscious tomato sauce. Served atop crispy crostini, each bite offers a delightful contrast of textures and a burst of Mediterranean sunshine.

For a taste of classic Italian cuisine, try our authentic Osso Buco alla Milanese recipe. This hearty dish features succulent veal shanks braised in a rich tomato-based sauce, infused with the aromatic flavors of white wine, vegetables, and herbs. Served over a bed of creamy risotto, this dish is a true culinary masterpiece.

Transport yourself to the vibrant streets of Mumbai with our flavorful Bombay Potatoes recipe. This popular street food combines tender potatoes coated in a vibrant blend of spices, herbs, and tangy tamarind sauce. Served with a side of refreshing mint chutney, this dish is a perfect balance of sweet, sour, and savory flavors.

Indulge in the rich and creamy goodness of our velvety Mashed Sweet Potatoes with Roasted Garlic recipe. This comforting dish features roasted garlic cloves, adding a subtle sweetness and depth of flavor to the smooth and creamy mashed sweet potatoes. Topped with a drizzle of melted butter and a sprinkling of fresh herbs, this dish is a true delight for the senses.

Embark on a culinary journey to the heart of Mexico with our tantalizing Mexican Street Corn recipe. This vibrant dish features grilled corn on the cob slathered in a creamy mixture of mayonnaise, sour cream, and cotija cheese. Topped with a sprinkling of chili powder, lime juice, and cilantro, this dish is a fiesta of flavors that will transport you to the bustling streets of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

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 firm, ripe eggplants for the best flavor and texture.
Salting the eggplant before cooking helps to remove excess moisture and bitterness.
Be sure to cook the eggplant until it is tender but not mushy.
Use a variety of vegetables in your caponata to add flavor and texture.
Don't be afraid to experiment with different ingredients and flavors to create your own unique caponata recipe.
Crostini are a great way to serve caponata, but you can also enjoy it on its own or with other dishes like grilled fish or chicken.

Conclusion:

Eggplant caponata is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant and is also a healthy and flavorful option for vegetarians and vegans. With its sweet, tangy, and savory flavors, caponata is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give eggplant caponata a try!