Caponata is a Sicilian eggplant relish that’s deeply savory, sweet, and tangy all at once. This version adds golden currants , toasted pine nuts , and a touch of balsamic vinegar , all spooned over crunchy, olive-oil brushed crostini. It’s ideal as an appetizer or part of a Mediterranean mezze spread.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 mins20–24 mini crostini
For the Caponata
1 medium eggplant (about 1 lb), diced
2 tbsp olive oil, plus more for sautéing
1 small onion, finely chopped
1 stalk celery, diced
1 small red bell pepper, diced
2 cloves garlic, minced
1 cup crushed canned tomatoes (or fresh peeled tomatoes)
2 tbsp golden currants or raisins
2 tbsp capers, rinsed
1 tbsp red wine vinegar or balsamic vinegar
2 tbsp toasted pine nuts
½ tsp sugar (optional, to balance acidity)
Salt and black pepper, to taste
Fresh parsley or basil, for garnish
For the Crostini
1 baguette, sliced into ½-inch rounds (20–24 slices)
3 tbsp olive oil, for brushing
Optional: 1 clove garlic, halved (for rubbing)
Roast or Sauté the Eggplant
1
Toss diced eggplant with a pinch of salt and let sit for 10 minutes to draw out bitterness.
Pat dry with a paper towel.
Either:
Roast eggplant at 400°F (200°C) with olive oil for 20 minutes, OR
Sauté in batches in olive oil until golden and tender. Set aside.
Cook the Caponata Base
2
In a large skillet, heat 2 tbsp olive oil over medium heat.
Add onion , celery , and bell pepper ; cook for 5–6 minutes until softened.
Add garlic , stir until fragrant (about 1 minute).
Stir in tomatoes , currants , capers , and optional sugar . Simmer for 5 minutes.
Finish the Caponata
3
Add the roasted/sautéed eggplant back to the pan.
Stir in vinegar and season with salt and pepper .
Simmer gently for another 10 minutes, stirring occasionally, until thick and glossy.
Fold in toasted pine nuts and remove from heat.
Let cool to warm or room temperature before serving.
Make the Crostini
4
Preheat oven to 375°F (190°C) .
Brush baguette slices lightly with olive oil and place on a baking sheet.
Bake for 8–10 minutes , turning once, until crisp and golden.
Optional: Rub each toasted slice lightly with cut garlic for added flavor.
Assemble & Serve
5
Spoon 1 heaping tablespoon of caponata onto each crostini.
Garnish with a few extra pine nuts , a sprinkle of herbs , or a drizzle of olive oil .
Serve immediately or keep at room temperature up to 2 hours.
Tips for Success
6
Make the caponata a day ahead —flavors improve overnight.
Caponata can also be served chilled or at room temp.
For gluten-free: serve on cucumber slices or GF crackers.
Variations
7
Add a pinch of chili flakes for heat.
Top with a dollop of ricotta or whipped feta for richness.
Stir in green olives or use mint instead of parsley for a twist.
Suggested Pairings
8
Drink with: Sicilian red (Nero d’Avola), dry rosé, or sparkling wine
Serve with: Marinated olives, burrata, roasted red peppers
Occasions: Tapas night, wine tastings, dinner party appetizers
Ingredients 20–24 mini crostini
For the Caponata
1 medium eggplant (about 1 lb), diced
2 tbsp olive oil, plus more for sautéing
1 small onion, finely chopped
1 stalk celery, diced
1 small red bell pepper, diced
2 cloves garlic, minced
1 cup crushed canned tomatoes (or fresh peeled tomatoes)
2 tbsp golden currants or raisins
2 tbsp capers, rinsed
1 tbsp red wine vinegar or balsamic vinegar
2 tbsp toasted pine nuts
½ tsp sugar (optional, to balance acidity)
Salt and black pepper, to taste
Fresh parsley or basil, for garnish
For the Crostini
1 baguette, sliced into ½-inch rounds (20–24 slices)
3 tbsp olive oil, for brushing
Optional: 1 clove garlic, halved (for rubbing)
Directions Roast or Sauté the Eggplant
1
Toss diced eggplant with a pinch of salt and let sit for 10 minutes to draw out bitterness.
Pat dry with a paper towel.
Either:
Roast eggplant at 400°F (200°C) with olive oil for 20 minutes, OR
Sauté in batches in olive oil until golden and tender. Set aside.
Cook the Caponata Base
2
In a large skillet, heat 2 tbsp olive oil over medium heat.
Add onion , celery , and bell pepper ; cook for 5–6 minutes until softened.
Add garlic , stir until fragrant (about 1 minute).
Stir in tomatoes , currants , capers , and optional sugar . Simmer for 5 minutes.
Finish the Caponata
3
Add the roasted/sautéed eggplant back to the pan.
Stir in vinegar and season with salt and pepper .
Simmer gently for another 10 minutes, stirring occasionally, until thick and glossy.
Fold in toasted pine nuts and remove from heat.
Let cool to warm or room temperature before serving.
Make the Crostini
4
Preheat oven to 375°F (190°C) .
Brush baguette slices lightly with olive oil and place on a baking sheet.
Bake for 8–10 minutes , turning once, until crisp and golden.
Optional: Rub each toasted slice lightly with cut garlic for added flavor.
Assemble & Serve
5
Spoon 1 heaping tablespoon of caponata onto each crostini.
Garnish with a few extra pine nuts , a sprinkle of herbs , or a drizzle of olive oil .
Serve immediately or keep at room temperature up to 2 hours.
Tips for Success
6
Make the caponata a day ahead —flavors improve overnight.
Caponata can also be served chilled or at room temp.
For gluten-free: serve on cucumber slices or GF crackers.
Variations
7
Add a pinch of chili flakes for heat.
Top with a dollop of ricotta or whipped feta for richness.
Stir in green olives or use mint instead of parsley for a twist.
Suggested Pairings
8
Drink with: Sicilian red (Nero d’Avola), dry rosé, or sparkling wine
Serve with: Marinated olives, burrata, roasted red peppers
Occasions: Tapas night, wine tastings, dinner party appetizers
Mini Caponata Crostini with Pine Nuts & Currants
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