Mouthwatering Italian Vegetarian Antipasto Platter with Caponata and Bruschetta

Allergens

Olive oil, garlic, eggplant, tomatoes, olives, artichoke hearts, mushrooms, Italian bread (gluten), and capers.

Ingredients

• 1 medium eggplant, diced
• 2 cups cherry tomatoes, halved
• 1 cup pitted Kalamata olives
• 1 cup marinated artichoke hearts
• 1 cup mixed mushrooms, such as shiitake and oyster
• 8 slices crusty Italian bread
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup capers
• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh basil leaves for garnish

Instructions

1. a. Preheat oven to 375°F (190°C). b. In a large bowl, combine eggplant, cherry tomatoes, olives, artichoke hearts, and mixed mushrooms. c. In a small saucepan, heat olive oil over medium heat. Add garlic and sauté for 1 2 minutes until fragrant. d. Add red wine vinegar, sugar, tomato paste, salt, and black pepper to the saucepan and stir until well combined. Cook for 5 minutes, stirring occasionally. e. Pour the sauce over the vegetables in the bowl and toss to coat evenly. f. Transfer the coated vegetables to a baking dish and bake for 20 25 minutes, or until eggplant is tender. Remove from oven and let cool slightly. g. Brush Italian bread slices with olive oil on both sides and place them on a baking sheet. Toast in the oven for 5 7 minutes, or until golden brown. Rub each toast with a clove of garlic while still warm. h. Assemble the antipasto platter by placing a generous scoop of caponata on each bruschetta slice and garnishing with fresh basil leaves.

Chef’s Insight

To add more depth to the flavors, toast the olives and marinate them with the capers before using.

Notes

Adjust the amount of sugar in the caponata sauce according to your preference for sweetness.