Caponata-Style Eggplant Crostini

Caponata is a Sicilian dish made with eggplant and assorted vegetables. Traditionally served as a side dish, salad or relish our version is served on a toasted crostini as an appetizer.

Yield: Makes 24

Caponata-Style Eggplant Crostini


  • 2 tbsp extra-virgin olive oil, divided
  • 3 cups diced eggplant
  • 1/2 cup diced celery
  • 1/4 cup diced red onion
  • 2 cloves garlic, finely chopped
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine
  • 1 cup diced seeded roma tomatoes
  • 1/2 cup chopped green olives
  • 1 tbsp chopped drained capers
  • 1/4 cup chopped fresh parsley
  • 1 tbsp fresh lemon juice
  • 1 1/2 tsp dried oregano, crumbled
  • 1/4 tsp freshly ground pepper
  • 24 crostini toasts


  1. Heat 1 tbsp oil in a large frypan over medium heat. Add eggplant and sauté until slightly softened, about 3 – 4 minutes. Add remaining 1 tbsp oil, celery and onion; sauté for 3 minutes. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.
  2. Pour in wine and cook, stirring, until wine is almost evaporated. Add tomatoes and cook until tomatoes are softened, about 2 – 3 minutes. Add olives and capers. Continue cooking until liquid is evaporated and mixture is slightly thickened, about 4 – 5 minutes. Add parsley, lemon juice, oregano and pepper. Stir to combine. Remove from heat and allow mixture to cool completely.
  3. Top each Crostini Toast with a generous 1 tbsp of eggplant mixture. Serve immediately for best quality.
Nutritional analysis per crostini:


44 calories, 2.5 g fat, 0.9 g protein, 4.3 g carbohydrate, 0.7 g fibre, 115 mg sodium

Tip: Caponata is a Sicilian dish traditionally made of eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers and vinegar.