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Grilled Eggplant Caponata

These Italian-style crostini features a luscious eggplant topping that is perfect to keep on hand in the fridge for a quick snack or easy appetizer.

Serves 10
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
158 calories per serving


> 4 small eggplants (about 2 lbs)
> 1 lb ripe tomatoes
> 1 clove garlic
> 3 tbsp Nature's Promise® Organic Capers
> 3 tbsp red wine vinegar
> 1/4 tsp sugar
> 1 baguette
> 1/4 cup olive oil
> 1/4 cup fresh basil leaves


Set grill to medium. With a fork, pierce the eggplants all over, then place on grill and cook, covered, 25 min., until peels are completely charred and insides are very tender, turning occasionally.
Meanwhile, finely chop the tomatoes and place in a medium bowl. With garlic press, crush garlic into bowl. Drain the capers and add to tomatoes, along with vinegar and sugar. Slice the baguette and grill on medium 1–2 min. per side, until toasted.
Transfer eggplants to cutting board and cut into halves lengthwise. With a spoon, scrape insides from peels and add to bowl with tomatoes, discarding charred peels. Stir in the oil until well combined. Season with salt and pepper.
Finely chop the basil. Top baguette slices with caponata and garnish with basil.

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