Eggplant Caponata
Eggplant caponata is a simple appetizer that features roasted eggplant, tomatoes, and olives seasoned with red wine vinegar, capers, and fresh herbs.
Servings: 4 servings
Calories: 198kcal
Equipment
Ingredients
- 1 large eggplant seeded and cut into ½” cubes
- 3 tablespoons olive oil divided
- ½ cup diced celery
- ½ cup diced onion
- 2 cloves garlic minced
- 1 14 ounces can of diced tomatoes
- ¼ cup olives pitted and roughly chopped
- 2 tablespoons capers drained
- 2 tablespoons red wine vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon chopped parsley
- ½ teaspoon dried Italian seasoning.
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Place the cubed eggplant on the baking sheet and drizzle over 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
- Roast the eggplant for 18-20 minutes, or until it is fork tender.
- Heat a large skillet over medium heat and add the remaining olive oil. Next add the celery and onion. Cook for 5-7 minutes, or until the vegetables are soft.
- Add the garlic and cook for an additional minute.
- Next add the tomatoes, olives, capers, vinegar, sugar, parsley, and italian seasoning. Stir to combine.
- Add the eggplant to the tomato sauce and cook for another 5-7 minutes or until the sauce is thick and bubbling. Season with salt and pepper to taste.
- While this caponata is delicious hot, it is most often served at room temperature.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 232mg | Fiber: 6g | Sugar: 11g