Mini Caponata on Crostini is a classic Sicilian appetizer featuring a sweet-and-sour eggplant relish with tomatoes, olives, capers, and vinegar, spooned over crisp toasted bread. A vibrant, make-ahead canapé perfect for entertaining, wine nights, or Mediterranean-inspired menus.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsMakes 18–20 crostini
For the Caponata
1 medium eggplant, cut into ½-inch cubes
3 tbsp olive oil, divided
Salt & black pepper, to taste
1 small onion, finely diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved (or 1 cup canned crushed tomatoes)
¼ cup green olives, chopped
1 ½ tbsp capers, rinsed and chopped
2 tbsp red wine vinegar
1 ½ tbsp sugar (or honey)
1 tbsp tomato paste
1 tbsp pine nuts or golden raisins (optional but traditional)
1 tbsp fresh basil, chopped
For the Crostini
1 baguette, sliced into ½-inch rounds
Olive oil for brushing
1 clove garlic (optional, for rubbing toast)
Roast the Eggplant
1
Preheat oven to 425°F (220°C) .
Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper.
Roast for 20–25 minutes , stirring once, until golden and tender.
Build the Caponata
2
Heat remaining olive oil in a skillet over medium heat.
Sauté onion until soft (5 minutes), then add garlic.
Stir in tomato paste, tomatoes, olives, capers, vinegar, and sugar.
Simmer 5–8 minutes until thickened.
Fold in roasted eggplant, pine nuts/raisins, and basil.
Taste and adjust sweet–sour balance.
Remove from heat and let cool to room temperature.
Make the Crostini
3
Brush baguette slices with olive oil.
Toast at 375°F (190°C) for 8–10 minutes until golden.
Optional: Rub with garlic while warm.
Assemble
4
Spoon caponata generously onto crostini.
Garnish with basil, microgreens, or a drizzle of olive oil.
Pairing Suggestions
Tips & Notes
6
Make ahead: Caponata tastes even better after 12–24 hours in the fridge.
Texture control: Dice eggplant evenly so it cooks uniformly.
Add protein: Top crostini with shaved Parmesan or ricotta salata if desired.
Gluten-free option: Serve caponata on polenta rounds or cucumber slices.
Ingredients Makes 18–20 crostini
For the Caponata
1 medium eggplant, cut into ½-inch cubes
3 tbsp olive oil, divided
Salt & black pepper, to taste
1 small onion, finely diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved (or 1 cup canned crushed tomatoes)
¼ cup green olives, chopped
1 ½ tbsp capers, rinsed and chopped
2 tbsp red wine vinegar
1 ½ tbsp sugar (or honey)
1 tbsp tomato paste
1 tbsp pine nuts or golden raisins (optional but traditional)
1 tbsp fresh basil, chopped
For the Crostini
1 baguette, sliced into ½-inch rounds
Olive oil for brushing
1 clove garlic (optional, for rubbing toast)
Directions Roast the Eggplant
1
Preheat oven to 425°F (220°C) .
Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper.
Roast for 20–25 minutes , stirring once, until golden and tender.
Build the Caponata
2
Heat remaining olive oil in a skillet over medium heat.
Sauté onion until soft (5 minutes), then add garlic.
Stir in tomato paste, tomatoes, olives, capers, vinegar, and sugar.
Simmer 5–8 minutes until thickened.
Fold in roasted eggplant, pine nuts/raisins, and basil.
Taste and adjust sweet–sour balance.
Remove from heat and let cool to room temperature.
Make the Crostini
3
Brush baguette slices with olive oil.
Toast at 375°F (190°C) for 8–10 minutes until golden.
Optional: Rub with garlic while warm.
Assemble
4
Spoon caponata generously onto crostini.
Garnish with basil, microgreens, or a drizzle of olive oil.
Pairing Suggestions
Tips & Notes
6
Make ahead: Caponata tastes even better after 12–24 hours in the fridge.
Texture control: Dice eggplant evenly so it cooks uniformly.
Add protein: Top crostini with shaved Parmesan or ricotta salata if desired.
Gluten-free option: Serve caponata on polenta rounds or cucumber slices.
Mini Caponata on Crostini
