Eggplant Caponata Bruschetta
A Sicilian-style sweet and sour eggplant relish with celery and pine nuts.
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Ingredients
- 1 1/2 pounds Italian eggplant, cut into 1/2-inch cubes
- 1/2 cup Extra-virgin olive oil
- 1 cup Celery, finely diced
- 1 medium Red onion, finely chopped
- 3/4 cup Tomato purée (passata)
- 1/3 cup Red wine vinegar
- 2 tablespoons Granulated sugar
- 3 tablespoons Salted capers, rinsed and drained
- 1/2 cup Pitted Castelvetrano olives, chopped
- 1/4 cup Toasted pine nuts
- 1/4 cup Fresh basil leaves, chiffonade
- 1 loaf Sourdough baguette, sliced and toasted
Instructions
- 1
Generously salt the eggplant cubes and let them drain in a colander for 45 minutes to remove bitterness and excess moisture.
- 2
Pat the eggplant dry with paper towels. In a large heavy-bottomed skillet, heat 1/4 cup of olive oil over medium-high heat and fry the eggplant in batches until golden brown and tender; remove and set aside.
- 3
In the same skillet, add the remaining oil and sauté the celery for 5 minutes until softened, then add the onions and cook until translucent and slightly caramelized.
- 4
Stir in the tomato purée and simmer on low heat for 10 minutes, allowing the sauce to thicken and the flavors to concentrate.
- 5
In a small bowl, whisk together the red wine vinegar and sugar until dissolved, then pour the mixture into the skillet to deglaze.
- 6
Fold the fried eggplant, capers, and olives into the sauce; simmer gently for another 10-15 minutes until the liquid is syrupy and the vegetables are well-integrated.
- 7
Remove from heat and stir in the toasted pine nuts and fresh basil. Allow the caponata to cool to room temperature, as the flavors develop significantly over time.
- 8
Rub the toasted baguette slices with a raw garlic clove (optional) and top with a generous spoonful of the room-temperature caponata.
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