Caponata with Toasted Ciabatta Slices

Sicilian caponata is a sweet-and-sour eggplant vegetable dish with tomatoes, olives and capers, which tastes especially good lukewarm or at room temperature. On crisp ciabatta slices it makes an ideal mezze bite to share.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 350 g Eggplant
• 1 pc Onion
• 1 pc Garlic clove
• 3 tbsp Olive oil
• 1 can Peeled tomatoes
• 50 g Green olives, pitted
• 1 tbsp Capers
• 1 tbsp Apple cider vinegar
• 1 tsp Sugar
• 1 bunch Basil
• 1 pc Ciabatta
• Salt
• Pepper

Method

1. Wash the eggplant, cut into cubes about 2 cm in size, sprinkle with salt and let drain in a colander for 15 minutes.
2. Finely dice the onion and garlic. Pat the eggplant cubes dry with kitchen paper.
3. Heat 2 tbsp olive oil in a large pan and fry the eggplant cubes in batches until golden brown all over. Remove and set aside.
4. Heat the remaining olive oil in the pan and sweat the onion and garlic over medium heat until translucent.
5. Add the peeled tomatoes, crush them with a spoon and simmer uncovered for 10 minutes.
6. Halve the olives, drain the capers and stir them into the eggplant, vinegar and sugar. Simmer for another 5 minutes until the mixture is thick and saucy.
7. Season with salt and pepper. Wash the basil, pick the leaves and scatter them over the caponata.
8. Cut the ciabatta into slices, toast them in a toaster or pan until crisp and serve with the lukewarm caponata.