Bruschetta with Caponata
Super easy and delicious breakfast or starter.
The perfect combination of toasted bread and tender flavourful vegetables.
- 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)
- 4 slices sourdough rye bread
- 1 tbsp olive oil
- 1 garlic clove
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.
Next, saute onion and garlic for 2-3 minutes, then add peppers and tomatoes and cook for 5-7 minutes, stirring occasionally.
Next add olives, capers, and aubergines to the pan, season with salt and pepper and cook until soft, about 2 minutes, stirring occasionally.
Meanwhile, toast the bread and rub it with garlic.
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!
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.
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