Caponata Jewels on Toast

Experience the vibrant flavors of Sicily with this elevated crostini. A rich, sweet-and-sour caponata, studded with plump golden raisins, toasted pine nuts, and briny green olives, is piled high on a crisp slice of toasted baguette. Finished with a sprinkle of fresh basil and a drizzle of aged balsamic glaze, this appetizer is a jewel-toned masterpiece that perfectly balances complexity and comfort, making it an ideal start to any Mediterranean-inspired meal.

Seafood

Ingredients

1 large Italian eggplant (about
lbs), diced into 1/2-inch cubes
1/4 cup extra virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
1 (
oz) can crushed tomatoes
1/4 cup red wine vinegar
2 tablespoons granulated sugar
1/4 cup green olives, pitted and roughly chopped
2 tablespoons capers, rinsed
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
Salt and freshly ground black pepper to taste
1 baguette, sliced diagonally into 1/2-inch thick pieces
1/4 cup fresh basil leaves, thinly sliced (chiffonade)
Aged balsamic glaze, for finishing

Method

**Prepare the Eggplant:** Toss the diced eggplant with 1 tablespoon of salt in a colander and let sit for 30 minutes to draw out moisture. Rinse thoroughly and pat dry with paper towels.
**Sauté Vegetables:** Heat 1/4 cup of olive oil in a large skillet over medium
high heat. Add the dried eggplant and cook until golden brown and tender, about 8
minutes. Remove the eggplant and set aside.
**Build the Caponata Base:** In the same skillet, add the chopped onion and celery. Cook until softened, about 5 minutes. Stir in the crushed tomatoes, red wine vinegar, and sugar. Bring to a simmer.
**Combine and Simmer:** Return the cooked eggplant to the skillet. Stir in the olives, capers, and raisins. Season with pepper. Reduce the heat to low and simmer, uncovered, for 20 minutes
minutes, or until the sauce has thickened and the flavors have melded. Stir in the toasted pine nuts. Taste and adjust seasoning if necessary.
**Prepare Crostini:** Preheat oven to 375°F (190°C). Brush both sides of the baguette slices lightly with olive oil. Arrange on a baking sheet and toast for 8 minutes
minutes, or until golden brown and crisp.
**Assemble:** Spoon a generous amount of the warm or room
temperature caponata onto each crostini slice. Garnish with fresh basil chiffonade and a light drizzle of aged balsamic glaze. Serve immediately.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, dry Sicilian white wine like Grillo or a light-bodied, slightly chilled Frappato red. The caponata can be made up to two days in advance and stored in the refrigerator; the flavor only improves with time.

From the Tini Crostini Collection