Caponata Bruschetta with Balsamic Glaze
Caponata is a Sicilian dish of stewed vegetables, typically made with eggplant, bell peppers, onions, olives, and capers. This bruschetta version is a quick and easy way to enjoy the flavors of caponata, without having to spend hours simmering it on the stove. The vegetables are roasted in the oven until tender and golden brown, then spooned onto toasted bruschetta. A drizzle of balsamic glaze adds a touch of sweetness and acidity. This is a delicious and versatile appetizer or snack that can be enjoyed any time of year.
Caponata is a dish with a long and storied history, dating back to the Arab conquest of Sicily in the 9th century. The Arabs introduced eggplant, bell peppers, and other vegetables to the island, and these ingredients soon became staples of Sicilian cuisine. Caponata is thought to have originated as a way to preserve these vegetables during the summer months. The vegetables were stewed in a sweet and sour sauce, which helped to keep them fresh and flavorful. Over the centuries, caponata has evolved into a variety of different dishes, but the basic ingredients and flavors have remained the same. This bruschetta version of caponata is a modern take on the classic dish. It is quick and easy to make, and it can be enjoyed any time of year. The roasted vegetables are tender and flavorful, and the balsamic glaze adds a touch of sweetness and acidity. This is a delicious and versatile appetizer or snack that is sure to please everyone.
Caponata Bruschetta with Balsamic Glaze Caponata Bruschetta with Balsamic Glaze Caponata Bruschetta with Balsamic Glaze Caponata Bruschetta with Balsamic Glaze
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup diced eggplant
  • 1 cup diced bell pepper
  • 1/2 cup diced onion
  • 1/4 cup chopped kalamata olives
  • 1/4 cup chopped capers
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh basil
  • 1/2 tablespoon honey
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the eggplant, bell pepper, onion, olives, capers, olive oil, vinegar, basil, and honey.
  3. Toss to coat.
  4. Spread the mixture onto a baking sheet.
  5. Roast for 20 to 25 minutes, or until the vegetables are tender and golden brown.
  6. Remove from the oven and let cool.
  7. Spoon the caponata onto toasted bruschetta.
  8. Drizzle with balsamic glaze.
Why It Works
  • Roasting the vegetables in the oven brings out their natural sweetness and flavor.
  • The balsamic glaze adds a touch of sweetness and acidity that balances out the flavors of the vegetables.
  • The bruschetta provides a crispy and flavorful base for the caponata.