Eggplant Caponata


  • 15 oz Galbani® Ricotta
  • 1 loaf French baguette bread, sliced into crostini
  • olive oil
  • 1 small onion, diced
  • 1 eggplant, peeled & diced
  • 1/4 cup red wine vinegar
  • 2 cups marinara sauce
  • 1 cup water
  • 2 Tbsp. parsley, chopped
  • salt and pepper, to taste


  • Preheat oven to 375 degrees F.
  • Place crostini on sheet tray and brush each one with olive oil, season with salt and pepper. Bake until lightly browned, remove from oven, let cool.
  • In a large skillet sauté onions in olive oil until cooked through and lightly browned.
  • Add diced eggplant and sauté for 3-4 minutes.
  • Deglaze with red wine vinegar.
  • Add marinara sauce and water, bring to a simmer.
  • Season with salt and pepper. Cook until thickened and not watery. Remove from heat and let cool.
  • Once cool, top each crostini with 1 Tbsp. ricotta and a heaping Tbsp. of caponata mixture.
  • Garnish with parsley.