Yield
Makes 5 cups (enough for 12 servings, plus leftovers)
Photo: Lisa Romerein; Styling: Rori Trovato

How to Make It

Step 1

Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about 5 minutes. Set aside.

Step 2

Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Cook eggplant, stirring often, until softened and starting to brown, about 8 minutes. Transfer to a bowl and set aside.

Step 3

In the same pan, cook garlic in remaining 2 tbsp. oil, stirring, until fragrant, about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, the vinegar, tomato paste, raisins, and pine nuts and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in herbs.

Step 4

Serve caponata with ricotta on the toasted bread.

Step 5

Make ahead: Chill caponata up to 2 days and store toasts airtight up to 2 days.

Step 6

Note: Nutritional analysis is per serving.

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