Brunch Capontata Toast - a Sicilian favorite turned into a beautiful vegetarian brunch! | The Worktop

Brunch Caponata Toast

Course Toasts and Sandwiches
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 72kcal
Author The Worktop


  • 3 medium eggplants (aubergines)
  • 6 celery sticks - with the strings removed and cut on the diagonal into 1-inch (2-cm) pieces
  • 2 medium red onions - cut into thin wedges
  • 3 1/4 pounds plum tomatoes - cut into 1 1/2-inch pieces
  • 3 garlic cloves - chopped
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • sea salt and black pepper - to taste
  • 1 handful fresh mint leaves


  • Remove the stems from the eggplants and cut into large chunks of about 1 1/2-inch (3-cm). Heat a large heavy pan with about 1/2-inch (1-cm) of cooking olive oil on medium heat. Add in half the eggplant pieces and fry until golden brown. Remove from the oil and set aside. Repeat with the remaining eggplants. The eggplant pieces may soak up the oil, and if so, increase the heat.
  • In the same pan, heat the celery and onion on medium heat until they are soft and shiny. Remove from heat, and add in the aubergine, tomatoes, chopped garlic, red wine vinegar and sugar. Give everything a good stir.
  • Preheat the oven to 320°F/160°C. Transfer everything into a large roasting pan and roast until the tomatoes have softened and are almost disintegrating, about 1 hour. Add the mint leaves, stir everything together, and add salt and pepper to taste.
  • Serve warm on a slice of toast.


Calories: 72kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 46mg | Potassium: 700mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2255IU | Vitamin C: 35.6mg | Calcium: 43mg | Iron: 0.9mg