Sicilian Caponata Crostini with Pine Nuts and Mint

Steps

1. Step 1

   Put the eggplant cubes in a colander set in the sink or over a bowl, toss with the 1 1/4 tsp kosher salt, and let them drain for 20 minutes. Pat dry with paper towels. This keeps the eggplant from soaking up too much oil.

   20 min, hands-off

   • 1 1/2 lb eggplant (about 1 large or 2 small)
   • 1 1/4 tsp kosher salt, for the eggplant
2. Step 2

   Heat 4 tbsp of the olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring every couple of minutes, until browned and tender, 10 to 12 minutes. Scrape it onto a plate.

   12 min

   • 1 1/2 lb eggplant (about 1 large or 2 small)
   • 4 tbsp extra-virgin olive oil
3. Step 3

   Add the remaining 2 tbsp olive oil to the same skillet and lower the heat to medium. Add the onion and celery and cook until softened, about 8 minutes. Stir in the garlic and cook 1 minute more, until fragrant.

   9 min

   • 2 tbsp extra-virgin olive oil
   • 1 yellow onion
   • 3 celery stalks
   • 2 cloves garlic
4. Step 4

   Stir in the tomatoes, olives and capers. Simmer, stirring now and then, until the tomatoes break down and the mixture thickens, about 10 minutes.

   10 min

   • 1 can whole peeled tomatoes (14.5 oz)
   • 1/2 cup green olives, pitted
   • 2 tbsp capers
5. Step 5

   Stir the vinegar and sugar together in a small bowl until the sugar mostly dissolves, then pour it into the skillet. Return the eggplant to the pan and simmer gently until the liquid is syrupy and coats the vegetables, 5 to 8 minutes. Taste and season with salt and pepper; it should taste clearly sweet and tangy. Take off the heat and let it cool to room temperature, at least 30 minutes.

   8 min

   • 1 1/2 lb eggplant (about 1 large or 2 small)
   • 1/4 cup red wine vinegar
   • 2 tbsp granulated sugar
   • salt and black pepper
6. Step 6

   Heat the oven to 375°F. Toast the pine nuts in a dry small skillet over medium-low heat, shaking often, until golden and fragrant, 3 to 4 minutes. Tip them onto a plate right away so they don't burn.

   4 min · 375°F

   • 1/3 cup pine nuts
7. Step 7

   Arrange the baguette slices on a baking sheet, brush the tops with the 3 tbsp olive oil, and bake until crisp and lightly golden, 8 to 10 minutes. Let cool.

   10 min, hands-off · 375°F

   • 1 baguette
   • 3 tbsp extra-virgin olive oil, for the toasts
8. Step 8

   Heap a spoonful of room-temperature caponata on each toast. Scatter with the toasted pine nuts and torn mint and serve.

   10 min

   • 1/3 cup pine nuts
   • 1/4 cup fresh mint leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026