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Mini Caponata Toasts

Yields6 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

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.

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)
Prep the Eggplant
1

  1. Dice eggplant into even cubes and place in a colander.

  2. Sprinkle with ½ tsp salt and let sit for 10–15 minutes to draw out bitterness and moisture.

  3. Pat dry with paper towels.

Cook the Caponata
2

  1. Heat 2 tbsp olive oil in a large skillet over medium heat.

  2. Add onion, celery, and red bell pepper. Sauté for 4–5 minutes until softened.

  3. Stir in garlic, cook for 30 seconds until fragrant.

  4. Add the eggplant, cook for 7–8 minutes, stirring occasionally until golden and soft.

  5. Stir in:

    • Crushed tomatoes

    • Olives

    • Capers

    • Red wine vinegar

    • Sugar

    • Optional: Chili flakes

  6. Simmer uncovered over low heat for 10–15 minutes, stirring occasionally, until the mixture thickens and becomes rich and jammy.

  7. Taste and adjust:

    • More vinegar for acidity

    • More sugar for balance

    • Salt and pepper as needed

  8. Finish with:

    • Fresh herbs

    • Optional lemon zest for brightness

Make the Toasts
3

  1. Preheat oven to 375°F (190°C).

  2. Arrange baguette slices on a baking sheet.

  3. Brush both sides lightly with olive oil.

  4. Bake for 8–10 minutes, flipping halfway, until golden and crisp.

  5. Optional: Rub one side with a cut garlic clove as they come out of the oven.

Assemble & Serve
4

  1. Spoon a heaping tablespoon of warm or room temperature caponata onto each toast.

  2. Garnish with:

    • Extra herbs

    • Shaved Parmesan

    • Microgreens

    • Or a few drops of balsamic glaze (optional)

  3. Arrange on a platter and serve!

Serving & Pairing Ideas
5

  • Serve as part of an Italian antipasti spread with:

    • Marinated olives

    • Sliced prosciutto

    • Burrata or fresh mozzarella

  • Pair with:

    • Dry red wines (Chianti, Nero d’Avola)

    • Rosé or a bright white wine like Pinot Grigio

    • Sparkling water with lemon or Negronis for aperitivo hour

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.

Nutrition Facts

6 servings

Serving size