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Caponata

Toast

00:35

Total: 35 min

00:15

15 min

00:20

20 min

Ingredients

2 servings
  • 160 g Country bread
  • 1 Eggplant
  • 1 Shallots
  • 0.5 garlic clove
  • 3 tablespoon tomato sauce
  • 1 pinch Thyme
  • 1 Bay leaf
  • 1 pinch chilli flakes
  • 1 pinch Cinnamon flakes
  • 1 pinch Sugar
  • 1 teaspoon Pine nuts
  • 5 mL balsamic vinegar
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper

Preparation

  • Peel and thinly slice the garlic and onion.
  • Rinse and cut the eggplant into cubes.
  • Heat olive oil in a casserole over medium heat.
  • As soon as it is shimmering, stir-fry the onion, garlic, pines and chilli flakes for 5 minutes.
  • Then add the eggplant, sugar, and cinnamon, and cook for another 5 minutes.
  • Scatter in the thyme, stir in the balsamic vinegar and the tomato sauce.
  • Bring to a boil, then lower the heat and let it simmer for 5 minutes.
  • Serve the caponata in a salad bowl, either hot or cold along with crostini (toasts).
  • Or grill 2 slices of traditional bread.
  • Spread the slices with caponata.

Recipe tips

  • Eat slowly. Signals of satiety are only received after 15 to 20 minutes.