Tuesday, May 26, 2009

Eggplant Caponata Bruschetta


I made a caponata of sorts a few weeks back using the small purple brinjals (Indian eggplants) that I’d purchased from the store.

Caponata is a Sicilian dish made from eggplants, tomatoes, olives, celery and capers, cooked in olive oil and flavored with vinegar and sugar. It is basically a sweet and sour cooked vegetable stew that is traditionally served as an appetizer with crackers or is accompanied by fresh crusty Italian bread.

Having made
these bruschettas just the day before, I had Italian bread and mozzarella cheese left over. I decided to go for eggplant caponata bruschettas this time. I just toasted a few slices of the Italian bread and topped it with some mozzarella cheese and the caponata mixture.
Here are my ingredients for this recipe, listed in the order in which they’ve been used.

For the caponata:
(Adapted from Giada DiLaurentiis’
2 –3 Tbsp olive oil
4-5 cloves garlic, minced
½ tsp red pepper flakes
½ large onion, sliced
5-7 yellow peppers, chopped (I used
Vlasic pepper rings along with a little bit of the liquid that the peppers came in)
5-6 small Indian brinjals or 1 large eggplant, cubed
1 tsp oregano
2 tsp sugar
¼ cup + 2 Tbsp red wine vinegar

Heat oil in a large skillet over medium heat. Add the garlic, red pepper flakes, sliced onions and sauté. Add the chopped pepper rings followed by the eggplant cubes and cook until they soften. Add oregano and season with salt and pepper. Add the vinegar and sugar. Mix well. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often.

For the bruschetta:
A loaf of Italian bread, sliced 1-inch thick
Fresh mozzarella, sliced ¼ inch thick
1 garlic clove

Preheat oven to 375 degrees F.
On a baking sheet lined with foil, line up the bread slices. Toast in oven for about 5 minutes or until light golden brown. Working quickly, rub the garlic clove on each slice and then place a piece of mozzarella cheese on top. Sprinkle a little salt on each slice. Place bread back in oven and melt cheese slightly. Remove from oven and spread one tablespoon of eggplant caponata on each piece. Serve warm.


20 Burps:

Happy cook said...

Just looking to the pic i am geting hungry.Beautiful and dleicous.

Parita said...

Bruschetta looks delicious..m craving for it now:)

Prathibha said...

That Eggplant bruschetta looks yummy..loved the addition of eggplants..

Kitchen Flavours said...

Oh wow lov the mix flavours...looks yum...

Laavanya said...

I'm sure to like this caponata version to the std tomato-basil one - the crisp bread must be a great base.

Ramya Vijaykumar said...

Wow this looks like those served at restuarants and fast foods... you made it like a pro... Aweosme pics!!!

Vrinda said...

This is totally new to me..looks delish and super click...

Vani said...

I love eggplant caponata. The pictures look beautiful, TBC!

Pavithra said...

Wow lovely and gorgeous bruschetta

Kalai said...

I adore caponata!! I often make it into a sandwich, too. Delicious!

Miri said...

Looks absolutely delicious!!!

Sreelu said...

Mouthwatering TBC, wish I could have a peice of it

Uma said...

You always amaze me with your yummy creations! This one looks soooo tempting and yummy too! :)

anudivya said...

Those eggplants are beautifully roasted, and they still have the vibrant purple color! Looks lovely.

Rush said...

loved the bruschetta and the eggplant mix on top..will surely try and let u kno

Divya Vikram said...

Giada's recipes are always too good!

TBC said...

Happy Cook, Parita & Lubna- thank you! :)

Prathibha- thank you. Eggplant IS the main ingredient in this Sicilian eggplant stew.:D I just used the caponata to top the bruschetta.

Laavanya- I liked it too considering that eggplant is not one of my favorites. :)

Ramya- thank you...very sweet of you to say that.:)

Vrinda, Vani & Pavithra- thanks.:)

Kalai- How have you been? I hope all is well at your end. :)

Miri- thank you.:)

Sreelu- it's nice to see you here! :)

Uma- thanks to Giada! I make so many things inspired by her shows on the FN.:)

Anudivya- thank you.:)

Rush- I hope you like it as much as I did.:D

Divya- I agree.:D

Anonymous said...

This looks so delicious! Totally drool-worthy.

Soma said...

That is delish. We all love caponata, & its been a long time since i made some.. last year actually!! That picture is fantabulous;-D

Vaishali said...

It would be impossible to stop eating these! That eggplant atop the crunchy golden bruschetta is a sight for hungry eyes, TBC! Just beautiful.

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