Turn rich and flavourful caponata into a main meal by serving it on toasts topped with burrata. These toasts would also make a great snack for a party and the leftovers can be used in so many different ways!
Is there anything better than burrata?
It is the perfect thing to top these little caponata toasts. The aubergine and pepper stew is so rich and comforting perched on top of those crunchy toasts. Just perfect.
The caponata is so simple to make and the instructions below makes more than you'll need for the toasts which means the leftovers can be used for whatever you can think of.
These make a great snack or appetiser but I served them as a main course and they were great and super filling for that too. I just love how versatile they are!
Why we love these caponata toasts...
We love that you can make the caponata ahead of time so you're ready to throw this dinner together in a matter of minutes or you're prepped for an impromptu gathering at any moment.
The caponata also makes great leftovers which are super versatile if you don't fancy having more toasts. We tossed our leftovers with some cooked pasta, topped with cheese and made a delicious pasta bake!
Burrata! It's the perfect cheese to top these little toasts because it gets a little melty but also offers a cooling element which is a good contrast to the caponata.
It's also super easy to make this recipe vegetarian by just leaving out the anchovies. In fact, doing that and leaving off the burrata make it vegan and it would still be delicious!
Caponata Toasts Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Roasted Red Pepper: I just use the jarred ones
Anchovies: These add a great umami flavour to the sauce without a fishy flavour but you can leave them out if you're really not a fan
Red Wine Vinegar
Chilli Flakes: These add just a touch of heat but if you don't like any spice then feel free to leave them out
Baguette: I love using a baguette for these toasts but you can switch it for any other type of bread
Burrata: I looooove using burrata to top these toasts but if you can't get hold of it then mozzarella would also work really well
How to make aubergine stew and burrata toasts
Start the stew: Toast the pine nuts and set aside until ready to use. Fry the aubergine in olive oil for 5 minutes then put in a bowl and fry the red onion and anchovies in the same pot followed by the garlic, roasted pepper, pine nuts and tomato puree.
Finish the caponata: Return the aubergine to the pot along with the red wine vinegar, chilli flakes and basil.
Make the toasts: Grill the baguette slices until toasted then top with the aubergine mixture followed by burrata.
Want more? Try these other aubergine recipes!
- Spicy Pasta with Harissa & Aubergine
- Cheesy Roasted Aubergine with Breadcrumbs
- Smoky Aubergine & Halloumi Bowls
- Stir Fried Aubergine with Chilli
- Aubergine Pasta Bake with Balsamic Tomato Sauce
- Roasted Eggplant Lasagne with Turkey
Caponata on Toast with Burrata
- 2 tablespoon Pine Nuts
- 6 tablespoon Olive Oil divided
- 2 Aubergines cubed
- Salt and Pepper
- ½ Red Onion chopped
- 1 Roasted Red Pepper sliced, from a jar or homemade
- 4 tablespoon Tomato Puree
- 2 Anchovies
- 1 tablespoon Red Wine Vinegar
- Pinch Chilli Flakes
- 1 cloves Garlic crushed
- Bunch Basil chopped
- ½ Baguette sliced
- 150 g Burrata
- Toast the pine nuts over a medium heat in a dry frying pan until beginning to brown - about 3 minutes.
- Heat 4 tablespoon olive oil over a medium-high heat then add the aubergine and season well. Cook for 5 minutes then remove to a bowl. Add the rest of the olive oil to the pan and add the red onion and anchovies. Cook until starting to soften then add the garlic, roasted red pepper and the pine nuts followed by the tomato puree. Cook for another 5 minutes.
- Add the onion mixture to the aubergine and add the red wine vinegar, chilli flakes and basil. Stir well.
- Grill or toast the baguette slices then spread with burrata and top with a generous serving of the caponata.
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