Caponata with Polenta Crostini

Caponata with Polenta Crostini Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Although often served as a salad or side dish, caponata served on crisp squares of polenta becomes an appetizer here.


10 servings (serving size: 3 tablespoons caponata and 2 crostini)

Recipe from

Cooking Light

Nutritional Information

Calories 83
Caloriesfromfat 35 %
Fat 3.2 g
Satfat 1 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.7 g
Carbohydrate 10.5 g
Fiber 2.2 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 309 mg
Calcium 67 mg


1 medium red bell pepper
1 tablespoon olive oil, divided
5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 1/2 cups diced onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 teaspoon anchovy paste
1/4 cup balsamic vinegar
1 tablespoon capers
1 tablespoon chopped fresh flat-leaf parsley


Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; cook 6 minutes or until browned, stirring frequently. Add salt and black pepper; stir well. Remove from pan.

Add 2 teaspoons oil and onion to pan; cook 3 minutes or until onion begins to brown, stirring frequently. Add garlic, thyme, and anchovy paste; cook 2 minutes, stirring frequently. Add vinegar; cook 30 seconds. Add eggplant and capers; stir well. Remove from heat.

Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.

(Totals include Polenta Crostini)

Chef Michael Chiarello,

Cooking Light

October 2002
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