Posted By Michelle on June 10, 2008

This is one of those dishes that could easily be set on a buffet and could easily be one of those dishes that for “some reason” constantly has a crowd of people around it.

No one is talking.

In fact, they’re more staring at each other in gluttonous guilt, because they have all just devoured an entire buffet plate and the only thing they can think of is wanting more…more…more.

Much like zombies to brains, they want more Eggplant Caponata.

Can you just picture they’re blank stares of more? One with a little eggplant still on their lip, another with a shirt doused in bruschetta crumbs. Moooooorrrrreeeeeeee.

Suddenly, they all converge onto the kitchen backing you into a cramped corner of “So, whatcha doing?” “Can I help bring more bruschetta out?” “what’s in that dish?” “How’d you make that?” They’re olive and eggplant breathe steaming down you’re neck.

Take heed and make a lot of this dish or be prepared to behead your guests. 

Eggplant Caponata Bruschetta

This is a textbook example of how inexpensive, humble ingredients can be transformed into something rich and complex. Finger food at it’s finest.

(Inspired by Patrick Mendola – East Moreland Market and Kitchen, Portland, OR)
Serves 16-20

2 each eggplant, sliced
1 each red onion, sliced into rings
2 tsp capers
2 tsp fresh oregano (chopped)
2 tsp fresh basil (chopped)
2 tsp fresh parsley (chopped)
½ can peeled pear tomatoes (chopped)
16 each green olives (pitted and chopped)
2 tbsp olive oil
2 tbsp balsamic vinegar
kosher salt and freshly ground black pepper
2 each baguettes, sliced on a bias for bruschetta
2 tbsp olive oil
4 ea garlic cloves (whole, peeled)

To make the caponata:
Combine the olive oil, salt and pepper in a bowl.
Toss in the sliced eggplant and coat well with the oil.
Heat a grill or grill pan and grill the eggplant (working in batches) for about 4 minutes per side.
Remove the eggplant from the grill and set aside to cool.
Grill the red onion for 2-3 minutes per side and let it cool with the eggplant.
Meanwhile, combine the herbs, tomatoes, capers, olives, olive oil from the eggplant bowl, and balsamic vinegar in a large bowl.
Dice the eggplant and onion into manageable sized chunks (smaller than your thumbnail) and toss with the other ingredients.

For the bruschetta:
Brush the bread slices with olive oil and grill for 1-2 minutes per side.
Remove from grill and, while still hot, rub each slice lightly with a garlic clove.

To assemble:
Place a spoon full of caponata on each slice of bruschetta.
Garnish with chopped parsley or basil.

Categories: Appetizers, Our Comfort Food
Tags: bruschetta, e. moreland market and kitchen, eggplant caponata