Caponata with Garlic Crostini

This Sicilian appetizer will keep in the refrigerator for one to two days. Bring to room temperature before serving.

Cooking Light JUNE 1999

  • Yield: 8 servings (serving size: 1/3 cup caponata and 3 crostini).


  • Caponata:
  • 1 tablespoon olive oil
  • 4 cups diced eggplant (about 1 pound)
  • 1 cup coarsely chopped Vidalia or other sweet onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1 garlic clove, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup golden raisins
  • 2 tablespoons capers, drained
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • Crostini:
  • 24 (1/2-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
  • 1 garlic clove, halved
  • Olive oil-flavored cooking spray


To prepare caponata, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell peppers, and minced garlic, and saute 5 minutes. Stir in sugar, lemon juice, and salt; cook 1 minute. Stir in raisins, capers, and pine nuts. Place eggplant mixture in a large bowl; stir in basil.

Preheat oven to 375°.

To prepare crostini, place bread slices on a baking sheet. Bake at 375° for 7 minutes or until toasted. Rub cut sides of garlic clove over one side of each bread slice. Coat the bread slices with cooking spray, and bake an additional 2 minutes. Serve caponata with crostini.

Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 20%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.9g
  • Carbohydrate: 31.4g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 552mg
  • Calcium: 44mg

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Caponata with Garlic Crostini recipe