A traditional Sicilian appetizer with a twist, this Eggplant Caponatina Crostini makes for easy make-head entertaining and will wow your eaters with a savory and sweet flavor combo. Inspired by Mario Batali's eggplant caponata at NYC's Otto Enoteca & Pizzeria.
Guess who had off for a week and a half for Christmas vacation, went back to work for just one day, and then had a nice 3 day weekend thanks to a blizzard?
Yea, it was pretty fantastic (except for the fact that now since we used a snow day, our district calendar will now have to adjust by taking away a day from our Memorial Day extended weekend). But I'm not going to think about that right now.
Let me tell you how my lovely, unplanned snow day was enjoyed...
1) Asheley and I cleaned up Christmas. All of it. Trees (yup, we have 2 of those plastic buggers), ornaments, an excessive amount of seasonal candles, and all the other random tchotchkes... packed away for another year. We happen to have a few Christmas decorations with glitter on them. Asheley hates glitter, and of course she and the house was covered in it. She was freaking out, and I was thoroughly amused by it all.
2) I decided to clean out the freezer to see what lies beneath. I found a smoked brisket from the summer, some ground beef, and a whole lot of peppers from our CSA. Pair that with our ridiculously packed pantry, and I had all the makings for some chili. So I made my Fire Roasted Chili with Beer Braised Short Ribs, only I swapped out the short ribs with throwing in all that delicious smoked brisket. #win
3) Just as Asheley and I had to make our way outside to shovel her out (she did not have a snow day), 2 neighborhood kids knocked on the door to ask if they could shovel out our driveway for $10. $10?! Uhm, yes. These kids obviously need to improve their business model and start charging more. Don't worry, I helped them out and threw them an Andrew Jackson.
Oh right, the eggplant caponatina. This is something I should have shared with you a long time ago. It's something I make every single winter for a terrific little easy, make-ahead appetizer for dinner parties. It's a recipe inspired by Mario Batali and his Eggplant Caponatina that he servest at Otto Enoteca and Pizzeria here in NYC.
I made it onto the appetizer menu for our family Christmas celebrations (yes, plural), and then again for my friends' massive New Year's Eve party.
People love this crostini. Even eggplant-fearing people. That's eggplant?! they exclaim as pure shock takes over, realizing that they just actually enjoyed the very vegetable they have sworn off.
The flavors in this Sicilian caponatina, although traditional, are a bit unexpected for most of us. It's an unlikely mix of characters. Eggplant. Cocoa powder. Tomato. Cinnamon. Balsamic Vinegar. Currants. Pine Nuts. I know, it doesn't really sound like it should work. But it does. Trust me. It's pretty darn amazing, actually.
This recipe is going to make a whole lot of caponatina, which is perfect if you need an appetizer to feed a whole bunch of people. And it makes for easy, make-ahead entertaining, too 🙂
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Eggplant Caponatina Crostini
- Total Time: 45 minutes
Ingredients
- ⅓ cup olive oil
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- ⅓ cup currants
- ⅓ cup pignoli/pine nuts
- 1 teaspoon crushed red pepper flakes (more or less, to taste), optional
- 2 medium sized eggplants, finely diced
- ½ tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Quick Tomato Sauce, see below
- ⅓ cup balsamic vinegar
- 2 teaspoons dried thyme
- Kosher salt
- Freshly ground black pepper
- Good-qualty crusty bread, sliced
- Fresh basil, for garnish
for the Quick Tomato Sauce
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon granulated sugar
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Kosher salt
Instructions
for the Quick Tomato Sauce
- Heat olive oil over medium heat in a small saute pan. Add onion, season generously with Kosher salt, and cook until softened, about 6 minutes, stirring occasionally. Add garlic. Stir in garlic and cook for 1 minute, taking care to not let garlic burn. Stir in sugar, then add crushed tomatoes, thyme, and basil. Season with Kosher salt. Bring to a boil and then reduce heat to low and let simmer for approximatley 20-30 minutes.
for the Eggplant Caponatina
- Heat olive oil in a large saute pan over medium heat. Add onion, currants, pine nuts, and crushed red pepper flakes (if using), and season generously with Kosher salt. Cook for about 5 minutes, stirring occasionally, until the onions soften. Add garlic and cook, stirring frequently, for 1 minute.
- Add eggplant, cocoa, cinnamon, and sugar. Stirring occasionally, cook for approximately 8 minutes, until eggplant has softened. Add thyme, balsamic vinegar, and approximately 1 ½ to 2 cups of the quick tomato sauce. Stir to combine.
- Feel free to add a bit more tomato sauce if desired. Refrigerate or freeze leftover tomato sauce for future use.
- Lower heat to medium-low and cook caponatina, stirring occasionally, for 10 minutes. Let cool completely, and refrigerate until ready to serve. Can be made ahead a couple of days.
- Remove caponatina from refrigerator about 15-20 minutes before serving just to bring up the temperature a bit. Top sliced bread with a generous spoonful of the caponatina and top with thinly sliced fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: A whole lot of caponatina!
Taylor says
What a nice little surprise to get some extra time off! Minus the snow of course!
Ok, I am one of those "eggplant fearing people" BUT the cocoa powder addition actually makes me very, very intrigued!
We do love appies in my household, so looks like I need to try me some eggplant!
Chris says
It was a beautiful surprise 🙂 Listen, don't fear the eggplant Taylor... embrace it. Love it. Cherish it. Haha, in all seriousness, I'm not a huge eggplant fan either, but totally love this appetizer. Totally try it 🙂
Sandra says
Looks delicious! Nice to have so much time off...for and after the holidays. It was the same for my husband, however I am more than happy to send him off to work this morning. It is a shame I didn't see this recipe before our dinner party. I'll have to remember to include it for next time. Anything you can plan ahead for is perfect in my book.
Chris says
Hahaha, that's so funny Sandra! Asheley was happy to send me off to work as well! But, it was super awesome to have a nice long break 🙂
Anne ~ Uni Homemaker says
I would totally be fine with kids shoveling snow on my property for $10. 🙂 But it's so sweet of you to double it and help them out too. 😉 I absolutely love eggplant so I know I'll dig this appetizer. Pinned! Have a great week Chris! 🙂
Chris says
I know, right? What a deal!! Well, you know, have to support local business and the little entrepreneurs!
Thanks so much Anne!
Jess says
This looks really tasty! Absolutely love crostini and aubergines, so this recipe is right up my street. 🙂
Chris says
Thanks so much Jess!
Sarah says
My favorite restaurant in Philly serves a bruscetta with eggplant caponatina and it's DIVINE. I've always thought of making it myself now that I'm back on the west coast - I'm definitely going to try this recipe...now that I'm drooling on my keyboard.
Chris says
Haha sorry for causing drool on keyboard... that's happened to me plenty of times! What restaurant in Philly?!
Consuelo says
Surprise days-off are the best! I hope you got to enjoy yours.
This crostini looks amazing, and the ingredients list has me intrigued... I bet they all make such a wonderful appetizer. Can't wait to try! xx
Chris says
You are so righta bout surprise days off! Thanks so much! Let me know if you try it 🙂
Ashley says
This looks awesome - I love eggplant and anything make-ahead is even better! We took down our Christmas decorations too this weekend - the house always looks so bare once they all come down! And I'm a little jealous of the snow - we haven't gotten any this year so far... and likely won't lol
Chris says
Thanks so much Ashley! I know, our house is totally bare too! It's weird having all this space back, but it'll be covered in clutter soon enough I'm sure! Don't be too jealous about the snow. It's fun for like all of 2 seconds 🙂
Erin says
Oh my wow. This looks amazing! Cocoa powder and currants? So unique and--I'm sure--delicious! This looks amazing. Good quality, crusty bread = yes please. Plus eggplant goodness on top = even better. I was also totally one of those shovel kids except (you're going to die) my friend and I did it for 50 cents. So we each got a quarter. I sound like I grew up in the 20s or something but I was a 90s kid! Apparently I didn't know well enough. 🙂
Chris says
Wow 50 cents?! What a bargain! You sound like my grandparents... back in the day a loaf of bread was 5 cents, hahaha! Glad you like this recipe though! And thanks for the laugh 🙂
Nicole ~ Cooking for Keeps says
I haven't even begun to tackle all the Christmas decorations -- ughhhh, not looking forward to it. These crostini look so good, I ADORE eggplant in general, but am loving this! I've never tried to make my own caponata before, but I think I might need to try!
Chris says
It's the worst, isn't it Nicole? Especially when coming home from an awesome vacation in Mexico 😉 Hope you had a great time, by the way! Dragging out the Christmas decoration boxes is fun when setting them all up. Putting them away, on the other hand... yea, not really!
simple green moms says
This looks like a challenge! =) So yummy and makes such a colorful picture!
Tina says
I always find things to do at home on a snowy day...you guys did a lot! Theses crostinis look delicious! Love eggplant!
I just started following you on twitter. Can't wait to see what you're up to next. 🙂
Chris says
Thanks so much Tina! Aren't snow days the best?! ...and thanks for the follow on twitter 🙂
Sarah & Arkadi says
Love this crostini! Eggplant is one of our favorites!
Tamara Coleman says
Mmm now this I have to try! YUMMY!
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