Bruschetta with Caponata

Bruschetta with Caponata
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cooking Method:
Courses: , ,
Difficulty: Beginner
Servings: 2
Calories: 423.49
Best Season: Suitable throughout the year
Description

The perfect combination of toasted bread and tender flavourful vegetables.

Ingredients
  • 1 aubergine (cuted into cubes)
  • 1 bell pepper (deseeded, cuted into bite-sized pieces)
  • 1 large tomato (cuted into cubes)
  • 1 white onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 mozzarella ball (torn into bite-sezed pieces)
  • 1 tbsp green olives (sliced)
  • 1 tsp capers
  • 2 tbsp olive oil
  • salt and pepper (to taste)
  • 1 tsp pine nuts (for serving)
    • For bruschetta:
  • 4 slices sourdough rye bread
  • 1 tbsp olive oil
  • 1 garlic clove
Instructions
  1. 1

    Preheat the pan on medium heat with olive oil and fry aubergines in batches until golden brown, about 5-7 minutes. Then put it on the plate and set it aside.

  2. 2

    Next, saute onion and garlic for 2-3 minutes, then add peppers and tomatoes and cook for 5-7 minutes, stirring occasionally.

  3. 3

    Next add olives, capers, and aubergines to the pan, season with salt and pepper and cook until soft, about 2 minutes, stirring occasionally.

  4. 4

    Meanwhile, toast the bread and rub it with garlic.

  5. 5

    When ready, serve the aubergine mixture on top of the bruschetta and add some mozzarella, sprinkle with some pine nuts, and lemon juice and enjoy!

Nutrition Facts

Servings 2

Amount Per Serving
Calories 423.49kcal
% Daily Value *
Total Fat 22.8g36%
Total Carbohydrate 38.65g13%
Protein 16.43g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bruschetta, toast, breakfast, starter,
Read it online: https://lookwhaticook.co.uk/recipe/bruschetta-with-caponata/

Thank your visiting.