Castella Imports

Egplant Caponata


1 Ib of Eggplant grill and cut medium dice
1 tbsp Red Wine Vinegar
1 Roasted Pepper diced
2 tbsp Chopped Mediterranean Olive Medley Pitted
2 tbsp Chopped Cheerry Tomatoes
1 tsp Castella Minced Garlic
1 tsp Castella Basil
1/8 tsp Castella Crushed Red Pepper
French bread crostini
Castella Crumbled Feta Cheese for garnish


  1. Add Grilled Eggplant into a bowl
  2. Toss with red wine vinegar
  3. Add in peppers, olives, garlic, tomatoes, basil and red pepper
  4. Toss together, Refrigerate while making crostini
  5. Method to make Crostini
  6. Preheat oven 350*
  7. Cut French baguette ¼ inch thick
  8. Spread on baking sheet.
  9. Brush with oil, season w/ salt & pepper
  10. Bake until light golden brown
  11. Remove & let cool slightly
  12. Spoon relish onto crostini, sprinkle with crumble cheese