Sicilian Bruschetta
Photo: Lisa Romerein; Styling: Rori Trovato
Time: 50 minutes. Caponata, a sweet, tangy Sicilian eggplant-pepper relish, tastes downright addictive spooned over toasts with mild, creamy ricotta cheese.
How to Make It
Step 1
1
Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about 5 minutes. Set aside.
Step 2
2
Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes. Transfer to a bowl and set aside.
Step 3
3
In the same pan, cook garlic in remaining 2 tbsp. oil, stirring, until fragrant, about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in herbs.
Step 4
4
Serve caponata with ricotta on the toasted bread.
Step 5
5
Make ahead: Chill caponata up to 2 days and store toasts airtight up to 2 days.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
1 loaf (1 lb.) crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices
About 6 tbsp. olive oil, divided
1 large eggplant, cut into 1/2-in. dice (about 4 cups)
2 tablespoons minced garlic
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green olives
1/4 cup red-wine vinegar
1/4 cup tomato paste
1/2 cup raisins
1/2 cup toasted pine nuts
2 teaspoons kosher salt
2 teaspoons sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1 cup ricotta cheese
Directions
Step 1
1
Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about 5 minutes. Set aside.
Step 2
2
Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes. Transfer to a bowl and set aside.
Step 3
3
In the same pan, cook garlic in remaining 2 tbsp. oil, stirring, until fragrant, about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in herbs.
Step 4
4
Serve caponata with ricotta on the toasted bread.
Step 5
5
Make ahead: Chill caponata up to 2 days and store toasts airtight up to 2 days.
Step 6
6
Note: Nutritional analysis is per serving.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
