Aubergine Caponata Crostini

My Aubergine Caponata Crostini is a really great choice for any night of the week.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 large aubergine, diced
• 1/4 cup olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/4 cup green olives, pitted and chopped
• 2 tbsp capers, drained
• 1 can chopped tomatoes
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• fresh basil leaves, chopped for garnish
• 1 baguette, sliced into 1/2-inch thick slices
• 2 tbsp olive oil
• 1 clove garlic, halved

Instructions

1. Preheat your oven to 190°C.
2. Heat the olive oil in a large pan over medium-high heat.
3. Add the diced aubergine and cook for about 5 minutes, stirring occasionally, until it starts to soften and brown.
4. Arrange the baguette slices on a baking sheet and brush each slice with olive oil.
5. Toast in the preheated oven for about 5-7 minutes, or until the bread is golden and crispy.
6. Add the finely chopped red onion and minced garlic to the pan. Cook for another 2 minutes until the onion becomes translucent.
7. Stir in the diced red bell pepper, chopped green olives, and capers. Cook for another 2 minutes.
8. Add the diced tomatoes, red wine vinegar, and sugar. Stir to combine.
9. Reduce the heat to medium-low and let the mixture simmer for a couple of minutes, until the vegetables are tender and the flavors are well combined.
10. Season with salt and pepper to taste.
11. Remove the baguette slices from the oven and rub each slice with the halved garlic clove.
12. Spoon a generous amount of the eggplant caponata onto each toasted baguette slice.
13. Garnish with chopped fresh basil leaves.