Caponata is a healthy and hearty dish for brunch. This vegetarian dish is made with eggplant, celery, tomatoes, red onion and mint. It’s easy to make a large batch of caponata and save it for the week.
Caponata isn’t traditionally thought of as a brunch dish, but it is a wonderful and hearty way to start the day. This vegetarian dish originates from Italy, and is often served as either a cold appetizer, a warm side dish, or even on top of pasta. I’ve decided to serve it on top of a rustic sourdough for a hearty and healthy brunch packed with flavor. It’s delicious and completely satisfying as a breakfast, but if you need a way to make it feel more breakfast-y, you could always add a poached or fried egg on top. Without the egg, the dish is vegan-friendly.
- 3 medium eggplants (aubergines)
- 6 celery sticks, with the strings removed and cut on the diagonal into 1-inch (2-cm) pieces
- 2 red onions, cut into thin wedges
- 3 garlic cloves, chopped
- 100ml red wine vinegar
- 2 tablespoons (30 grams) sugar
- sea salt and black pepper, to taste
- 1 handful of fresh mint leaves