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Eggplant Caponata Crostinis with Toasted Pine Nuts

  • Author: Kitchen Fidelity
  • Total Time: 45 minutes
  • Yield: 10 1x


These eggplant Caponata crostinis with toasted pine nuts are a delicious one bite appetizer. Perfect for dinner/holiday parties.


Units Scale
  • 1 small eggplant, diced
  • 1 each yellow, orange, red bell pepper, diced
  • 1 yellow squash, diced
  • 2 celery stalks, diced
  • 2 roma tomatoes, deseeded and diced
  • 3 cloves garlic, chopped
  • 1/2 teaspoon red chile flake
  • 1/4 cup kalamata olives
  • 1/4 cup capers
  • 1/4 cup pine nuts, toasted
  • 1/4 cup golden raisins
  • 2 tablespoons sherry vinegar
  • 1 teaspoon tomato paste
  • 1 to 2 cups water
  • 1/4 cup mint leaves, torn


  1. Dice bell peppers.
  2. Remove the core from the eggplant, yellow squash, and roma tomatoes. Discard the cores and dice.
  3. Add oil to a hot pan and sauté all vegetables in batches (unless you have a big sauté pan). You are looking for color but keep vegetables al dente.
  4. When sauté is ready, add  roma tomatoes, garlic, chile flake, Kalamata olives, capers, golden raisins and tomato paste. Make sure the tomato paste hits the bottom of the pan so some of the canned taste cooks out. Cook for less than a minute (until you smell garlic).
  5. Next add sherry vinegar and water to create a sauce. Reduce to sauce consistency. 
  6. Check seasoning and consistency. You can always add more water if too much was reduced.
  7. Finish with torn mint leaves. 
  8. Serve with homemade or store bought crostini and top with some Parmigiano Reggiano


  • There's a lot of vegetables and sautéing here. You don't want to overcrowd the pan so unless you have a very large sauté pan its best to go in batches so you can clear the pan. We started with the eggplant, then moved on to celery and yellow squash, and finally the bell peppers. 
  • Prep Time: 20
  • Cook Time: 25