Sicilian eggplant bruschetta (caponata)

Serves 10 people


1/2 cup extra virgin olive oil

2 medium onion, chopped

4 stalks of celery, chopped

1 red pepper, chopped

2 medium eggplant, peeled and cut in strips

4 Tbs. tomato paste

2 large tomatoes, seeded and chopped

4 Tbs. honey

4 Tbs. red wine vinegar

2 Tbs. capers, drained

2 cup fresh ricotta cheese, or 1 lb. fresh or smoked mozzarella cheese, diced


  1. Heat oil over medium high heat in a large sauté pan.
  2. Add onion, celery, red pepper, and eggplant and sauté for 7-9 minutes until softened.
  3. Add tomato paste, tomatoes, honey, and vinegar. Continue to simmer until a thick sauce is formed. Add capers; set aside.
  4. Place ricotta or a small cube of mozzarella in a bowl next to the eggplant bruschetta.
  5. Allow guests to top their bruschetta with a small dollop of cheese.
  6. **Note: Eggplant caponata may be made up to 3 days before serving.

Source: Adapted from Oldways

More delicious food for parties