Bruschetta Caponata

By Stefano Coppola
September 4, 2009
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Author Notes: Authentic Caponata recipe from Italy with pine nuts, currants, and cocoa powder. I have been known to eat this stuff with a big spoon- its that good!Stefano Coppola

Serves: 4

  • 2 small Italian Eggplants, peeled & cut into 1/2 in cubes
  • 1 Red Onion, diced
  • 2 cloves Garlic, minced
  • 3 Roma Tomatoes, chopped
  • 4 sprigs thyme leaves
  • 2 tablespoons Pine Nuts, toasted
  • 2 tablespoons Dried Currants
  • 1 teaspoon Unsweetened Cocoa Powder
  • zest and juice 1 Orange
  • 1/2 cup Extra VirginOlive Oil, plus some for toast
  • 1 loaf Pane Toscana, or baguette
  • 1 teaspoon crushed Red Pepper
  • 1 tablespoon Honey
  1. Slice bread into 1/4in. slices. Grill, or toast, bread until crispy. Drizzle with olive oil and season with salt and pepper.
  2. Heat 1/2 cup olive oil in a large saute pan or cast-iron skillet.
  3. Add Eggplant & Onion, saute until onions are translucent. Add garlic and saute 2 min.
  4. Add tomatoes, thyme, red pepper, pine nuts, cocoa & currants. Cook 2 min longer.
  5. Add orange juice, zest, and honey. Cook until excess moisture is evaporated, about 3 min.
  6. Season to taste with salt and pepper. Serve on toasted bread or in a bowl as a dip.

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