This recipe for caponata bruschetta is easy to make and it works well for serving at holiday parties and family gatherings (it's vegan-friendly, too). The base of this dish is eggplant, which gets mixed with other vegetables and seasonings to make a lightly sweet and tangy cooked and hearty vegetable "salad."
Caponata is best served at room temperature and can be made a day or so in advance of when you need it (perfect for the busy season). Try this version as a topping for bruschetta. The crunchy bread is perfect for soaking up the flavorful juices.
Serve a satisfying appetizer this season!
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