Sicilian Eggplant Caponata
on Ciabatta
Sicilian Eggplant Caponata
Sweet-tart Sicilian eggplant caponata piled onto crisp ciabatta makes a rustic, savory toast with bright Mediterranean flavor and satisfying crunch.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 tablespoon Balsamic Vinegar
- 1 bunch ounce Basil
- 1 unit Ciabatta Bread
- 1 unit Eggplant
- 2 clove Garlic
- ¼ cup Goat Cheese
- 1 bunch Grape Tomatoes
- 1 tablespoon Honey
- 1 ounce Mixed Olives
- 2 tablespoon Red Wine Vinegar
- 1 unit Yellow Onion
Additional Ingredients
- unit Olive Oil
- unit Pepper
- unit Salt
Italian
PDF
DifficultyEasy
Total Time40m
Calories542
Protein14g
Carbs57g
Fat30g
Tags:
VeggieCalorie SmartFiber SmartLow SugarLow SodiumDietitian WinOne Pot
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, skip the cheese or use a plant-based soft cheese. For gluten-free, replace the bread with toasted gluten-free slices, and for vegan, swap the honey for maple syrup or agave.
What to serve with it
Serve with a simple lemony salad or roasted vegetables to keep the plate bright and balanced. A bowl of tomato soup or a few marinated olives also works well alongside the savory-sweet flavor.
