Caponata is a Sicilian antipasto; its bold flavors usually include eggplant, anchovy, olives, and capers. We call our version a "caponatina," because we've finely diced the ingredients for a more refined hors d'oeuvre.
Active time: 45 min Start to finish: 1 hr
• Toasts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature. • Caponatina can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Yield
Makes 18 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
Step 3
Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.)
Step 4
Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature.
Step 5
Serve toasts topped with caponatina.
