Bruschetta/Crostini With Eggplant Caponata or Ratatouille
Easy vegetarian appetizers perfect for summer aperitifs and party food ideas. These Mediterranean appetizers combine crispy toasted bread with rich, flavorful vegetable toppings that transform humble ingredients into something extraordinary.
Equipment
- Baking Sheet
- Large Skillet
- Colander
Ingredients
For the Bread Base
- 1 baguette or sourdough loaf sliced into ½-inch pieces
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves peeled and halved
For Eggplant Caponata
- 2 medium eggplants diced into ½-inch cubes
- 1 red bell pepper finely diced
- 1 medium onion finely chopped
- 2 celery stalks finely diced
- 3 tablespoons capers drained and rinsed
- 1/4 cup green olives pitted and chopped
- 2 tablespoons pine nuts substitute with almonds if unavailable
- 3 tablespoons red wine vinegar
- 2 tablespoons honey or maple syrup
- 2 tablespoons tomato paste
- fresh basil for garnish
- salt and freshly ground black pepper to taste
For Ratatouille Alternative
- 1 medium eggplant diced
- 2 zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 medium onion diced
- 3 garlic cloves minced
- 1 cup cherry tomatoes halved
- 3 tablespoons olive oil
- 1 tablespoon herbs de Provence substitute with a mix of thyme, rosemary, and oregano
- fresh thyme and basil for garnish
- salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Arrange bread slices on a baking sheet and brush each side lightly with olive oil. Bake for 5-7 minutes until golden and crisp around the edges but still slightly soft in the center. While still warm, rub each slice with the cut side of garlic cloves.
- Toss your diced eggplant with 1 teaspoon of salt and let sit in a colander for 15 minutes. Pat dry with paper towels before cooking. Heat 2 tablespoons of olive oil in a large skillet over medium heat and add the eggplant. Cook until golden and soft, about 8-10 minutes, stirring occasionally.
- For Caponata: In the same skillet, add another tablespoon of oil if needed, then add onions and celery. Sauté until soft and translucent, about 5 minutes. Add bell peppers and continue cooking for another 3-4 minutes. Stir in the tomato paste and cook for 1 minute until fragrant. Return the eggplant to the pan, add capers, olives, pine nuts, vinegar, and honey. Reduce heat to low and simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper to taste.
- For Ratatouille: After cooking the eggplant, add onions to the same pan and cook until translucent. Add garlic and cook for 30 seconds until fragrant. Add zucchini and bell peppers, cooking for 5-7 minutes until softened. Add cherry tomatoes and herbs de Provence, then simmer for 15 minutes until vegetables are tender and the mixture has thickened slightly. Season with salt and pepper.
- Allow your topping to cool to room temperature for optimal flavor. Spoon a generous amount of either caponata or ratatouille onto each prepared bread slice. Garnish with fresh herbs and a light drizzle of extra virgin olive oil just before serving.
Notes
Both caponata and ratatouille can be made up to 3 days ahead and stored in an airtight container in the refrigerator. In fact, their flavors often improve after a day of resting! Toast the bread base just before serving for optimal texture.
For meal prep, you can freeze the vegetable toppings for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Nutrition
Calories: 165kcalCarbohydrates: 18gProtein: 3gFat: 9gSodium: 310mgFiber: 3gSugar: 5g
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