Appetizer Recipes: Mushroom Caponata on Bagel Crisps


  • 2 tablespoons extra-virgin olive oil
  • 1 eggplant, unpeeled, cut into 1/2-inch cubes
  • 8 oz. package mixed mushrooms, sliced thin
  • 3 garlic cloves, minced
  • 1/2 red onion, diced small
  • 1 tablespoon chopped parsley
  • 1 tablespoon red wine vinegar
  • 2 large tomatoes, diced small
  • 1 tablespoon capers, drained
  • Salt and pepper to taste
  • 18 plain toasted bagel crisps

Cooking Instructions

  1. Warm oil in large deep skillet. Add eggplant in batches and saute until tender, about 5 minutes per batch. Season with salt and pepper.
  2. Add mushrooms, garlic, onions and parsley; cook until softened, another 3-4 minutes.
  3. Add vinegar, capers, tomatoes and cook for another 2 minutes. Salt and pepper to taste.
  4. Scoop onto bagel crisps by the spoonful and serve. Top with some chopped parsley.


Instead of serving the caponata on bagel crisps, scoop it into sautéed mushroom caps for a completely vegetable treat.

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Ready In:

25 minutes




This Caponata Appetizer Recipe Blends Eggplant, Tomatoes, Mushrooms And Onions For To Create Vegetarian Party Food That Everyone Will Enjoy.

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