Eggplant Caponata Bruschetta

Ingredients

• 1.5 pounds Italian eggplant, cut into 1/2-inch cubes
• 0.5 cup Extra-virgin olive oil
• 1 cup Celery, finely diced
• 1 medium Red onion, finely chopped
• 0.75 cup Tomato purée (passata)
• 0.33 cup Red wine vinegar
• 2 tablespoons Granulated sugar
• 3 tablespoons Salted capers, rinsed and drained
• 0.5 cup Pitted Castelvetrano olives, chopped
• 0.25 cup Toasted pine nuts
• 0.25 cup Fresh basil leaves, chiffonade
• 1 loaf Sourdough baguette, sliced and toasted

Instructions

1. 1

   Generously salt the eggplant cubes and let them drain in a colander for 45 minutes to remove bitterness and excess moisture.

2. 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. 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. 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. 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. 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. 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. 8

   Rub the toasted baguette slices with a raw garlic clove (optional) and top with a generous spoonful of the room-temperature caponata.