This flat bread is a great summer dinner. Crispy bread topped with a sweet and sour eggplant relish, smothered with manchego cheese and finished with parsley for a fresh element. Paired with a glass and wine and a simple side salad and dinner is done!

Caponata Flat Bread

Course Main Course
Cuisine Italian
Servings 4


  • 1 Flat Bread
  • 1 tbsp Olive oil
  • 1 cup Caponata recipe below
  • 1/4 cup Manchego cheese grated
  • 1/4 cup Parsley chopped


  • Preheat oven at 350°F.
  • Place the flat bread on a baking sheet and brush with olive oil. Spoon the caponata evenly onto the flatbread and sprinkle with cheese.
  • Bake for 10 minutes, until cheese is melted.
  • Remove from the oven and finish with fresh chopped parsley.
  • Cut into slices and serve immediately.


This recipe is made to order. It’s best to make it as you need it, as pre-making it will make the flat bread soggy. 
You can buy caponata in a jar, but it’s just as easy to make. If you want to make your own, click on the link to try my recipe.