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Main Ingredients


  1. Sauté brinjals in olive oil until well browned and beginning to soften

  2. Remove and set aside.

  3. Sauté red pepper and onion until soft, then add garlic.

  4. Cook for a minute.

  5. Add tomatoes, brinjals and vinegar to pan and cook gently until vegetables begin to ‘melt’ and liquid has reduced.

  6. Season well and stir through capers and olives. Cool.

  7. Toast ciabatta and rub with garlic.

  8. Serve caponata at room temperature, spooned over bruschetta.