Roasted Caponata Bruschetta Makes 24 appetizers
Prep Time 20 min
Cook Time 65 min

Nutritional Information

Serving Size 1 piece
Amount Per Serving
Calories 100
Calories from Fat 40
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 170 mg
Total Carbs 13 g
Dietary Fiber 2 g
Sugars 2 g
Protein 2 g
Vitamin A 8 %
Vitamin C 15 %
Calcium 2 %
Iron 4 %

Roasted Caponata Bruschetta


  • 1 loaf (12 in.) Italian bread, cut into 1/2-inch slices
  • 1/2 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread, melted
  • 1 large eggplant (about 2-lbs.), peeled and diced
  • 1 medium red bell pepper
  • 1 small onion, chopped
  • 2 medium garlic
  • 1/4 cup finely chopped Kalamata olives
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. tomato paste
  • 1 Tbsp. small capers, rinsed and drained


  1. Preheat oven to 400°.
  2. Brush both sides of bread with 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread. Arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside. Decrease oven to 350°.
  3. Combine eggplant, red pepper, onion, garlic and remaining 1/4 cup Mediterranean Blend in large roasting pan or bottom of broiler pan; toss to coat. Roast, stirring once, 45 minutes or until vegetables are just tender.
  4. Meanwhile, combine olives, tomato paste, vinegar and capers in small bowl. Stir into vegetables. Bake 15 minutes. Season, if desired, with salt and pepper. Cool to room temperature. Serve on bread and garnish, if desired, with chopped fresh parsley.

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