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Express caponata on toast


By Dorothée Buteau-Poulin, nutritionist-dietitian

How can you not love the little bites served at holiday parties?

Always tempting and well presented, canapes are often served as appetizers while waiting for the main course of the evening. However, it can be easy to overeat and arrive at the meal with no appetite.

For this reason, it's a good idea to limit bites that are fried or made with rich, processed foods and offer more bites that feature vegetables.

Here is my recipe for express Caponata on toast inspired by the Herbaceous gift box from Olives and Gourmets.

Preparation time

10 minutes

Cooking time

30 minutes


about 20 canapes


  • 2 to 4 tablespoons of Tuscan herb olive oil
  • 1 large eggplant, washed and diced about ½ inch
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1/3 cup pitted Kalamata olives, roughly chopped
  • 2 tablespoons peach white balsamic vinegar
  • 2 cups grape tomatoes, cut in half
  • 6 pieces of dried tomatoes, roughly chopped (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 10 fresh basil leaves, roughly chopped (optional)
  • 20 toast-type crackers (example: round Melba, 12 grains)