Caponata Crostini Bites

Surprise guests with a Sicilian sensation during the holiday season (or for any reason)! Golden eggplant and vegetables served on a baguette slice with California Raisins adding that all-natural sweet pop of flavour contrast. A vegetarian vision!
  • Prep Time20 min
  • Cook Time45 min
  • Total Time1 hr 5 min
  • Yield8 to 12 servings
  • Serving Size2 to 3 crostini
  • Energy130 cal
    Print Recipe

    Ingredients

    • 4 cups diced peeled eggplant
    • 2/3 cup olive oil, divided
    • 1 teaspoon salt, divided
    • 1 teaspoon black pepper, divided
    • 2 stalks celery, diced
    • ½ cup diced red onion
    • ½ cup diced red bell pepper
    • 2 cloves garlic, minced
    • ½ teaspoon dried oregano
    • ¼ cup tomato paste
    • ½ cup chopped pitted green olives
    • ½ cup California raisins
    • 1/3 cup red wine vinegar
    • ¼ cup drained capers
    • ¼ cup toasted pine nuts
    • 1 tablespoon brown sugar
    • ¼ cup thinly sliced fresh basil leaves
    • 1 baguette, cut into 24 slices
    • 2 tablespoons finely chopped fresh parsley

    Procedure

    1

    Preheat oven to 425°F.  

    In medium bowl, toss eggplant with 1/3 cup oil. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Transfer to (unlined) baking sheet.  

    Bake for 17 to 20 minutes or until eggplant is golden and tender. Increase oven to broil. 

    Meanwhile, into large skillet set over medium heat, add 2 tbsp oil. Add celery, onion, red pepper, garlic, oregano, remaining salt and remaining black pepper. Cook, stirring occasionally, for 5 to 8 minutes or until tender. Stir in tomato paste. Cook, stirring, for 1 minute.  

    Stir in olives, raisins, vinegar, capers, pine nuts and brown sugar. Cook, stirring occasionally, for 3 to 5 minutes or until sugar has dissolved and liquid has evaporated.  

    Stir in eggplant and basil. Cook, stirring occasionally, for 1 to 2 minutes or until well combined.  

    Arrange baguette slices on foil-lined baking sheet in single layer and brush with remaining oil.  

    Broil, turning once, for 4 to 6 minutes or until golden brown and toasted. 

    Spoon caponata (warm or at room temperature) onto toasted baguette slices. Garnish with parsley.   

    Note: Store caponata in airtight container in the refrigerator for up to 5 days. Add to pastas or sandwiches, or serve as a side dish.  

    • Nutrition Facts Per Serving

    • 12 servings per container
    • Serving Size2 to 3 crostini
    • Amount per serving
    • Calories130
    • % Daily Value*
    • Total Fat8 g10.26%
    • Saturated Fat1 g5%
    • Trans Fat0 g
    • Cholesterol0 mg0%
    • Sodium290 mg12.61%
    • Total Carbohydrate15 g5.45%
    • Dietary Fiber1 g3.57%
    • Total Sugars4 g
    • Protein2 g4%
    • Calcium10 mg0.77%
    • Iron1 mg5.56%
    • Potassium125 mg2.66%