Appetizers & Snacks

Roasted Caponata Bruschetta

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  • 1 loaf Italian bread, cut into 1/2-inch thick slices
  • 1/2 cup garlic extra-virgin olive oil
  • 1 large eggplant (about 2 lb), peeled and diced
  • 1 medium red bell pepper, cut into 1/2 inch pieces
  • 1 small onion, chopped
  • 1/4 cup finely chopped Kalamata olives
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp tomato paste
  • 1 Tbsp small capers, rinsed and drained


  1. Brush both sides of bread with garlic olive oil and arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside.
  2. In large roasting pan, combine eggplant, red pepper, onion and remaining garlic olive oil; toss to coat. Roast at 350, stirring once, 45 minutes or until vegetables are just tender.
  3. In a small bowl, combine olives, tomato paste, vinegar and capers. Stir into vegetables. Bake 15 minutes. Cool to room temperature. Serve on bread and garnish with chopped fresh parsley.
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