Mini Caponata Toasts are a brilliant blend of rustic Italian flavors and elegant presentation. Caponata is a sweet-savory Sicilian eggplant relish that’s simmered until jammy and spooned over toasted baguette slices. It’s rich, tangy, and complex — a starter that feels both hearty and refined.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsFor the Caponata
1 medium eggplant, diced into ½-inch cubes
1 small yellow onion, finely chopped
1 celery stalk, finely diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup canned crushed tomatoes (or fresh, peeled & chopped)
¼ cup green olives, pitted and chopped
2 tbsp capers, drained and rinsed
2 tbsp red wine vinegar
1 ½ tbsp sugar
2 tbsp extra virgin olive oil
Salt & black pepper, to taste
¼ tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley or basil, for finishing
Optional: Zest of ½ lemon for brightness
For the Toasts
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil, for brushing
Optional: 1 garlic clove, cut in half (for rubbing on toast)
Prep the Eggplant
1
Dice eggplant into even cubes and place in a colander.
Sprinkle with ½ tsp salt and let sit for 10–15 minutes to draw out bitterness and moisture.
Pat dry with paper towels.
Cook the Caponata
2
Heat 2 tbsp olive oil in a large skillet over medium heat .
Add onion , celery , and red bell pepper . Sauté for 4–5 minutes until softened.
Stir in garlic , cook for 30 seconds until fragrant.
Add the eggplant , cook for 7–8 minutes , stirring occasionally until golden and soft.
Stir in:
Crushed tomatoes
Olives
Capers
Red wine vinegar
Sugar
Optional: Chili flakes
Simmer uncovered over low heat for 10–15 minutes , stirring occasionally, until the mixture thickens and becomes rich and jammy.
Taste and adjust:
Finish with:
Make the Toasts
3
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet.
Brush both sides lightly with olive oil .
Bake for 8–10 minutes , flipping halfway, until golden and crisp .
Optional: Rub one side with a cut garlic clove as they come out of the oven.
Assemble & Serve
4
Spoon a heaping tablespoon of warm or room temperature caponata onto each toast.
Garnish with:
Arrange on a platter and serve!
Serving & Pairing Ideas
Tips & Variations
6
Make it ahead : Caponata can be stored for up to 5 days in the fridge.
Want it gluten-free? Serve on GF crackers or polenta rounds.
Make it vegan/vegetarian-friendly? It already is!
Don’t want toast? Serve the caponata on endive leaves, in cucumber cups, or in pastry shells.
Ingredients For the Caponata
1 medium eggplant, diced into ½-inch cubes
1 small yellow onion, finely chopped
1 celery stalk, finely diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup canned crushed tomatoes (or fresh, peeled & chopped)
¼ cup green olives, pitted and chopped
2 tbsp capers, drained and rinsed
2 tbsp red wine vinegar
1 ½ tbsp sugar
2 tbsp extra virgin olive oil
Salt & black pepper, to taste
¼ tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley or basil, for finishing
Optional: Zest of ½ lemon for brightness
For the Toasts
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil, for brushing
Optional: 1 garlic clove, cut in half (for rubbing on toast)
Directions Prep the Eggplant
1
Dice eggplant into even cubes and place in a colander.
Sprinkle with ½ tsp salt and let sit for 10–15 minutes to draw out bitterness and moisture.
Pat dry with paper towels.
Cook the Caponata
2
Heat 2 tbsp olive oil in a large skillet over medium heat .
Add onion , celery , and red bell pepper . Sauté for 4–5 minutes until softened.
Stir in garlic , cook for 30 seconds until fragrant.
Add the eggplant , cook for 7–8 minutes , stirring occasionally until golden and soft.
Stir in:
Crushed tomatoes
Olives
Capers
Red wine vinegar
Sugar
Optional: Chili flakes
Simmer uncovered over low heat for 10–15 minutes , stirring occasionally, until the mixture thickens and becomes rich and jammy.
Taste and adjust:
Finish with:
Make the Toasts
3
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet.
Brush both sides lightly with olive oil .
Bake for 8–10 minutes , flipping halfway, until golden and crisp .
Optional: Rub one side with a cut garlic clove as they come out of the oven.
Assemble & Serve
4
Spoon a heaping tablespoon of warm or room temperature caponata onto each toast.
Garnish with:
Arrange on a platter and serve!
Serving & Pairing Ideas
Tips & Variations
6
Make it ahead : Caponata can be stored for up to 5 days in the fridge.
Want it gluten-free? Serve on GF crackers or polenta rounds.
Make it vegan/vegetarian-friendly? It already is!
Don’t want toast? Serve the caponata on endive leaves, in cucumber cups, or in pastry shells.
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