Caponata Bruschetta with Ricotta and Pine Nuts

Ingredients

• 240 gCiabatta
• 300 gEggplant
• 250 gTomato
• 120 gCelery
• 1 pcsOnion
• 1 cloveGarlic
• 60 gOlive
• 20 gCapers
• 20 gWine vinegar
• 10 gSugar
• 30 gOlive oil
• 200 gRicotta
• 25 gPine nut
• 10 gBasil
• 3 gSalt
• 1 gPepper

Instructions

1. 1

   Chop caponata vegetables

   • Dice the eggplant
   • Slice the celery thinly
   • Finely dice the onion
   • Finely chop the garlic
   • Dice the tomatoes
   • Rinse and drain the capers
   • Halve the olives
2. 2

   Toast pine nuts

   • Heat a pan without fat
   • Toast the pine nuts until golden
   • Remove from the pan and let cool
3. 3

   Sauté the caponata

   • Heat oil in a pan
   • Sear the eggplant well
   • Briefly sauté the celery
   • Sweat the onion until translucent
   • Toast the garlic briefly
4. 4

   Simmer sweet-sour sauce

   • Add tomatoes and reduce slightly
   • Stir in vinegar and sugar
   • Fold in capers and olives
   • Season with salt and pepper
   • Simmer briefly
   • Remove from heat and let turn lukewarm
5. 5

   Toast the bread

   • Preheat the oven
   • Place bread slices on a tray
   • Brush with oil
   • Toast until crisp
   • Let cool briefly
6. 6

   Assemble bruschetta

   • Spread ricotta on the toast
   • Spoon the caponata on top
   • Sprinkle with pine nuts
   • Top with basil