Eggplant Caponata Recipe
Eggplant caponata is an easy recipe that's full of flavor. This vegetarian eggplant recipe is made with fresh vegetables and is very simple to make.
Servings: 4 servings
Calories: 208kcal
Ingredients
- 1 lb Italian eggplants cut into 1 ½ inch cubes
- ¼ cup olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 can diced tomatoes 15 oz
- 1 red bell pepper diced
- ½ cup green and black olives chopped
- ¼ cup capers
- 1 tsp salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400F and line a baking sheet with aluminum foil. Coat with non stick spray.
- Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands.
- Roast the eggplants in the oven for 20 minutes.
- Meanwhile, heat the remaining olive oil in a pan over medium heat.
- Saute onion and garlic 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 cooked eggplant, chopped olives and capers. Cook for five minutes.
- Season with salt and pepper.
- Top with parsley and serve warm with crusty bread.
Video
Notes
- You can also fry the eggplants instead of roasting them.
- It's possible to make this dish ahead of time. Eggplant caponata can be served warm, cold or at room temperature.
- Store the leftovers in an airtight glass container and refrigerate for up to 5 days.
- To freeze caponata, transfer it into an airtight container and freeze for up to three months. To serve, thaw either in the fridge or microwave and heat in a pan over medium heat. Serve with some crusty bread.
Nutrition
Calories: 208kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 1161mg | Potassium: 505mg | Fiber: 6g | Sugar: 8g | Vitamin A: 228IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 2mg