New This Month

Eggplant Caponata Crostini


The tangy relish that tops these crostini is very versatile -- it also works as a quick pasta sauce or sandwich spread. The recipe was adapted from "Everyday Food: Fresh Flavor Fast." Also try: Crostini with Tuna and White Bean Puree, Crostini with Fresh Ricotta and Grilled Radicchio

  • Servings: 8

Source: The Martha Stewart Show, March 2010


  • 2 tablespoons olive oil, plus more for grilling
  • 1 large onion, finely chopped
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 2 garlic cloves, thinly sliced
  • 1/4 to 1/2 teaspoon crushed red-pepper flakes
  • 1/2 cup tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • 2 tablespoons sugar, plus more if needed
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1/3 cup white-wine vinegar
  • Coarse salt
  • 8 1/4-inch-thick diagonal slices baguette
  • Fresh basil leaves, for garnish


  1. In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.

  2. Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.

  3. Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.

  4. Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.

  5. Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing.

Reviews Add a comment

  • yml88
    12 AUG, 2014
    I've made this recipe a number of times for different events and it has been an absolute hit each and every time. The dish is easy to make and absolutely delicious, also different from the typical appetizer fare.
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