Eggplant Caponata Crostini Recipe | Tasting Table
Prep Time:
1 hour, 25 minutes
Cook Time:
15 minutes
Servings:
10 to 12 servings
Ingredients
  • 1½ pounds (1 medium) eggplant, cut into ½-inch dice
  • 1 tablespoon kosher salt, plus more to taste
  • ¼ cup red wine vinegar
  • 3 tablespoons golden raisins
  • 2 tablespoons capers
  • 2 tablespoons minced green olives
  • 1 tablespoon caper brine
  • 1 baguette, cut on a bias into ½-inch slices (at least 24 slices)
  • ¼ cup, plus 1 tablespoon, olive oil, divided
  • 3 garlic cloves, minced
  • ½ medium yellow onion, minced
  • 1 medium heirloom tomato, cored and cut into ½-inch dice
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons minced parsley
  • 2 tablespoons minced basil
  • 2 tablespoons thyme leaves, plus more for garnish
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • Shaved ricotta salata, for garnish
Directions
  1. Preheat the oven to 425°. In a large bowl, toss the eggplant with 1 tablespoon of salt to coat. Transfer to a colander and place over the large bowl to let drain for 1 hour.
  2. Meanwhile, in a small bowl, stir together the vinegar, raisins, capers, olives and brine, then set aside.
  3. On a sheet tray, lay out the baguette slices and drizzle with 1 tablespoon of the olive oil. Toast in the oven until golden and crisp, 5 to 7 minutes. Let cool.
  4. Once the eggplant has sat for an hour, heat the remaining ¼ cup of olive oil in a large Dutch oven over medium-high heat. Add the garlic and onions, and cook until softened, with the edges beginning to brown, 5 to 6 minutes.
  5. Add the eggplant and the tomato, and cook until the eggplant is tender, another 5 to 6 minutes. Add the vinegar mixture with the pine nuts, parsley, basil, thyme, honey and lemon zest, and toss to combine, scraping up any brown bits on the bottom of the pan.
  6. Season with salt, then remove from the heat. Scoop 2 tablespoons of the caponata onto each crostino, garnish with thyme leaves and ricotta salata, then serve.