Caponata Bruschetta

Makes about 2 cups. If you wish, refrigerate unused portion to top fish, chicken, or salad, or mix with veggie stock for soup.


  • 3 tbsp olive oil, divided
  • 1 large eggplant, diced, skin on
  • 1⁄2 fennel bulb, finely sliced
  • 1⁄2 shallot, finely sliced
  • 2 tbsp nasturtium leaves or petals, chopped
  • 1 garlic clove, finely sliced
  • 3 small tomatoes, roughly chopped
  • 1 tbsp red wine vinegar
  • 1⁄4 tsp sea salt (or more to taste)
  • 1⁄8 tsp freshly ground black pepper
  • 1 tbsp capers
  • 1⁄2 tsp tomato purée
  • Rustic country bread, cut into about 1-inch slices
  • 1 tbsp chopped scallions, greens only, for garnish


  1. In a large saucepan over medium heat, warm 21⁄2 tbsp oil.
  2. Add eggplant and cook, stirring, 3 minutes.
  3. Reduce heat to low simmer, cover, and cook, stirring occasionally, until soft, 15 minutes.
  4. Remove eggplant with slotted spoon to drain any excess oil and set aside in a bowl.
  5. Add fennel and shallot to saucepan; increase heat to medium and cook, stir- ring, 2 minutes. Cover and cook, 5 min- utes.
  6. Add nasturtiums and garlic. Cook uncovered, stirring, 1 minute; add tomato, vinegar, salt, and pepper and cook uncovered, 10 minutes. Return eggplant to pan; add capers and tomato purée. If mix begins to look dry, add a splash of oil. Simmer uncovered until all ingredients are soft, 15 minutes.
  7. Remove from heat to thicken for a few minutes.
  8. Toast bread and scoop 2 tbsp caponata onto each slice; drizzle with remaining oil and top with scallions.

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