Looking for a light and refreshing appetizer? This 15-Minute Eggplant Caponata with Toast is the perfect solution! It’s quick to whip up, packed with flavors, and perfect for summer gatherings or cozy nights in. You won’t believe how simple it is to create such a delightful dish in just a matter of minutes.
With a mix of tender eggplant, sweet bell peppers, and zesty capers, this caponata is a melody of Mediterranean flavors that will leave your taste buds dancing. Serve it on crispy toast for a beautiful presentation that is sure to impress your guests.
Easy 15-Minute Eggplant Caponata with Toast
This quick eggplant caponata is a tangy, savory dish that boasts a rich combination of vegetables and bold flavors. The eggplant becomes tender and caramelized, while the sweet and tangy notes of the tomatoes and vinegar create a lovely balance, making it perfect as a dip or topping for toast.
Ingredients
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 2 tablespoons capers, rinsed
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sliced baguette or crusty bread for serving
- Fresh basil or parsley for garnish
Instructions
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced eggplant, bell pepper, onion, and minced garlic. Sauté for about 5-7 minutes, until the vegetables are tender.
- Add Tomatoes and Season: Stir in the drained diced tomatoes, capers, and red wine vinegar. Season with salt and pepper. Cook for an additional 3-5 minutes until heated through.
- Prepare Toast: While the caponata is cooking, toast the slices of baguette until golden brown.
- Serve: Spoon the caponata mixture over the toasted bread and garnish with fresh herbs. Enjoy warm or at room temperature.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories: 180kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 22g
