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

Recipe by Cooking Light June 1999


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

174 calories; calories from fat 20%; fat 3.8g; saturated fat 0.6g; mono fat 2g; poly fat 0.8g; protein 4.9g; carbohydrates 31.4g; fiber 3.2g; iron 1.6mg; sodium 552mg; calcium 44mg.