Castella Imports

Eggplant Caponata


1 Ib of Eggplant grilled and diced (medium sized)
1 tbsp Red Wine Vinegar
1 Castella Roasted Pepper (diced)
2 tbsp Castella Mediterranean Olive Medley Pitted (Chopped)
2 tbsp Chopped Cherry 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. Preheat oven 350*
  6. Cut French baguette ¼ inch thick
  7. Spread on baking sheet.
  8. Brush with oil, season w/ salt & pepper
  9. Bake until light golden brown
  10. Remove & let cool slightly
  11. Spoon relish onto crostini, sprinkle with crumbled cheese