Eggplant Caponata Vegan Crostini offers a tasty appetizer with a rich combination of roasted eggplant, tangy capers, and a hint of vinegar. This flavorful Sicilian dish is served on crispy crostini, creating a delightful texture. Prepare by roasting the eggplant until it’s tender, then mix with tomatoes, olives, and a variety of seasonings for a delicious topping. Ideal for gatherings or as a distinct snack, these vegan crostini highlight Mediterranean flavors in a memorable way.

Ingredients

• 2 medium eggplants, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup capers, drained
• 1/4 cup green olives, sliced
• 1/4 cup tomato paste
• 2 Tbsp red wine vinegar
• 1 Tbsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1 baguette French bread, sliced and toasted

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, combine diced eggplant, chopped onion, and minced garlic.
3. Drizzle the mixture with a small amount of olive oil, season lightly with salt and pepper, and toss to coat evenly.
4. Bake for 20 minutes, stirring halfway through, until the eggplant is tender and lightly golden.
5. Remove from the oven and let cool slightly.
6. In a large bowl, mix together the capers, sliced olives, tomato paste, red wine vinegar, sugar, and red pepper flakes.
7. Add the roasted eggplant mixture and chopped basil to the bowl, stirring well to combine all the ingredients thoroughly.
8. Adjust seasoning if needed, adding more vinegar or sugar to taste.
9. Spoon the caponata onto toasted French bread slices and serve immediately.

Keywords: Vegan, Tangy, Roasted, Sicilian

Spice Rack: Red Pepper Flakes

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