This Sicilian version of ratatouille is my new favorite summer bruschetta topping. It’s outstanding on its own or paired, hot or cold, brunch or dinner. The simmering of sweet tomatoes, tangy eggplant (not bitter, I promise!), and caramelized onions will make your kitchen smell phenomenal and feel like Tuscany. In this instance, we top crostini and pair it with a nice mild ricotta cheese. I challenge you to try other pairings, too, and keep extra in the fridge!
Makes 8 servings
1 eggplant, sliced horizontally into 3/4-inch slices
1 onion, chopped
4 tablespoons olive oil, divided
3 large garlic cloves, minced
1 14-ounce can crushed tomatoes in puree
Kosher salt
2 tablespoons sugar
2 tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
3 tablespoons white wine vinegar
1 cup ricotta
1 baguette, sliced diagonally
1. Place eggplant slices in two stacks on a cutting board, generously sprinkling each layer with kosher salt. Allow to sit for 30 minutes, or until pools of liquid release from the eggplant. Rinse and chop into a 3/4-inch dice.
2. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add onions and cook, stirring until soft, about 5 minutes. Add garlic and continue to cook for 1 minute. Add 1 more tablespoon olive oil to the pan, followed by eggplant and 1/2 teaspoon salt. Continue to cook until eggplant is tender and onions are caramelized, about 7 minutes.
3. Add tomatoes to pan with a pinch of sugar and 1/2 teaspoon salt. Stir and scrape down pan, cooking until tomatoes are somewhat cooked down. Add remaining sugar, vinegar, olives, and capers. Simmer on medium-low for 20 minutes until mixture is thick and fragrant. Season, as needed, and remove to heat. Allow to cool to room temperature.
4. Preheat oven to 400 degrees. Place crostini on a baking sheet. Drizzle with remaining tablespoon olive oil and sprinkle with salt. Toast for 7 minutes, until golden. Remove from oven.
5. To serve, spread ricotta atop each crostini, followed by a generous spoonful of caponata.
