Breads, Pizza & Panini

Caponata

Bruschetta is a simple and quick recipe but don’t let its simplicity deceive you – using the right quality ingredients it can be absolutely delicious! This recipe shows you how to combine the classic Sicilian dish, Caponata, with bruschetta in order to create a very tasty, vegetarian starter!
Serves: 4-6
Preparation time: 10 minutes
Cooking time: 50 minutes

Ingredients:

  • 4 tbsp Filippo Berio Classico Olive Oil
  • 400g can plum tomatoes
  • 2 aubergines, cut into large die-shaped pieces
  • 2 red peppers, cut into large die-shaped pieces
  • 1 red onion, peeled and finely sliced
  • 2 sticks of celery, thickly sliced
  • 2 tbsp Filippo Berio Red Wine Vinegar
  • 2 tbsp capers
  • 12 pitted green olives, halved
  • 2 tbsp raisins
  • 2 tbsp pine nuts (optional)
  • 4 tbsp freshly chopped flat-leaf parsley

For the bruschetta:

  • Sliced ciabatta or sour dough bread, 2.5 cm thick
  • Garlic cloves, peeled
  • Filippo Berio Extra Virgin Olive Oil, for drizzling

Method:

  1. For the Bruschetta: Toast the bread, on both sides, preferably in a griddle pan or under a preheated grill, you can even pop them on a BBQ.
  2. Rub the garlic into the hot bread. Drizzle with Filippo Berio Extra Virgin Olive Oil and serve with the following toppings.
  3. For the Caponata: Heat the Filippo Berio Classico Olive Oil in a large deep-sided lidded pan and fry the aubergine for 5 minutes. If the pan gets dry, add a little hot water.
  1. Once the aubergine is browned, stir in the peppers, onion and celery and cook for a further 5 minutes. Add the remaining ingredients and bring to the boil. Turn the heat down, cover and simmer for 20-25 minutes. If the mixture gets too dry, add more water.
  2. Allow to cool and serve the Caponata on the bruschetta, garnish with flat leaf parsley.