Name: Caponata crostini
Prep time: 20 min
Cook time: 30 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 1 large aubergine, diced; 1 celery stalk, diced; 1 onion, diced; 200 g tinned chopped tomatoes; 40 g pitted olives; 1 tbsp capers; 1 tbsp red wine vinegar; 1 tsp sugar; 2 tbsp olive oil; 8 small bread slices

Let’s make it.

Heat oil in a wide pan and cook aubergine for 10 minutes, stirring until golden and starting to soften.

Add onion and celery and cook eight minutes. Add tomatoes and simmer 10 minutes.

Stir in olives, capers, vinegar and sugar; cook five minutes until thick. Add a splash of water if it catches.

Toast the bread and spoon on the warm or cooled caponata. Refrigerate any remaining topping promptly.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Celery, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy

279 kcal

Protein

7.1 g

Carbs

40.0 g

Fat

10.6 g

Fibre

5.4 g

Total sugar

9.2 g

Sodium

543 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.