Breads, Pizza & Panini

Caponata Bruschetta

Caponata is a Sicilian aubergine dish made up of cooked Mediterranean vegetables, making a perfect topping for Bruschetta.
Serves: 5
Preparation time: 5 minutes
Cooking time: 45 minutes


  • Filippo Berio Extra Virgin Olive Oil
  • 1 Large aubergine cut into 1cm cubes
  • Pinch of salt
  • 1 tsp dried oregano
  • 1 thinly sliced shallot
  • 2 cloves of garlic thinly sliced
  • 1 stick of celery thinly sliced
  • 2 large ripe tomatoes roughly chopped
  • 2 tbsp red wine vinegar (vegan)
  • 2 tbsp raisins
  • 2 tbsp pine nuts
  • 1 tbsp salted capers
  • ½ tsp sugar
  • ½ bunch (15g) flat leaf parsley finely chopped


  1. Add a large glug of olive oil into a deep frying pan and heat over a low flame.
  2. Add the aubergine chunks to the pan with salt and oregano and fry for 15mins until softened.
  3. Remove the aubergine and set aside on a plate.
  4. In the same pan, fry the shallots and garlic over a low heat for a few minutes until softened.
  1. Now add the celery, tomatoes, and red wine vinegar and cook for a few minutes until some of the juice has evaporated and the tomatoes begin to break up.
  2. Return the aubergine to the pan along with the raisins, pine nuts, capers and sugar.
  3. Stir to combine and simmer for 30 mins.
  4. Serve on Bruschetta.

Cooks tips:

Scatter with finely chopped parsley to serve.