Eggplant Caponata Bruschetta

15 minutes Prep Time
20 minutes Cook Time
8 Servings

Served on a fresh baguette, this vegetarian-friendly bruschetta is packed full of unexpected, complementary flavors like thyme, rosemary, cinnamon and cocoa powder. The seasoning might sound odd, but the flavors all work together perfectly.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 large onion, chopped
  • 3 tablespoons pine nuts
  • 3 tablespoons golden raisins
  • 2 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 large eggplant, peeled and cut into 1/2 inch pieces
  • 2 tablespoons packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • 1 (15 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • 1 (14.5 ounce) can Tuttorosso® Diced Tomatoes, drained
  • 1/3 cup balsamic vinegar
  • 1 teaspoon capers
  • Salt and black pepper to taste
  • 1 loaf baguette, sliced into 3/4 inch slices
  • 1/2 cup shredded mozzarella cheese
  • 3 tablespoons chopped fresh mint

Instructions

Step one

Place oil in a large skillet, on medium heat, until hot. Add the onions, pine nuts, raisins, garlic and red pepper flakes; sauté for 4 to 5 minutes or until items are soft.

Step two

Add the eggplant, sugar, cinnamon and cocoa; continue cooking for 5 more minutes. Then add the rosemary, thyme, crushed tomatoes, diced tomatoes, balsamic vinegar, capers, salt and black pepper. Bring to a boil. Lower heat and simmer for 5 minutes.

Step three

Remove from the heat and allow to cool to room temperature. Spoon mixture onto bread rounds and sprinkle with cheese and chopped fresh mint.

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