Eggplant Caponata


- Eggplants - Onion and garlic - Tomatoes - Bell pepper - Olives - Capers

Here's what you need:

Roast the eggplant

Preheat the oven and drizzle the eggplant with some olive oil. 

Roast the eggplant

Roast in the oven for 20 minutes until nicely brown on all sides. 

Onion and garlic

Saute onion and garlic in some olive oil until translucent. 


Add in diced tomatoes and red bell peppers to onions and garlic. Cook for about ten minutes until they're cooked.


Add in the roasted eggplant and stir to combine. 

Capers and olives

Add in chopped olives and capers. Cook for 5 more minutes.

Final touches

Top with chopped parsley and serve with crusty toasted bread.

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