Eggplant Caponata
Ingredients
The vegetables
-
1
medium
Eggplant (diced into ½-inch chunks; ~4 cups)
-
2
stalks
Celery (thinly sliced; ~1 cup)
-
1
medium
Red bell pepper (chopped; ~1 cup)
-
1
small
Yellow onion (chopped; ~1 cup)
-
2
cloves
Garlic (minced)
-
1
28-oz can
Diced tomatoes
-
¼
cup
Green olives (sliced)
The flavorings
-
3
tbsp
Capers
-
4
tbsp
Extra virgin olive oil (divided)
-
2
tbsp
Red wine vinegar
-
1
tsp
Sea salt (divided)
-
1
tsp
Black pepper (divided)
The garnishes
-
¼
cup
Pine nuts (optional, for garnish)
-
Fresh basil
(optional, for garnish)
Instructions
- Preheat the oven to 400°F (204°C).
- In a large bowl, drizzle the eggplant with 2 tablespoons of olive oil, and season with ½ teaspoon of sea salt and ½ teaspoon of black pepper. Stir to coat.
- Line a baking sheet with parchment paper and spread the eggplant in an even layer. Roast for 25-30 minutes until golden brown and tender.
- While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the yellow onion, celery, and red pepper, and sauté for 6-7 minutes until the onions are translucent.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Add the diced tomatoes, green olives, capers, red wine vinegar, and the remaining salt and pepper. Reduce heat to medium-low and simmer for 10 minutes until the mixture thickens.
- Stir in the roasted eggplant and cook for 1-2 minutes.
- Remove from heat and adjust salt and pepper to taste. Garnish with fresh basil and pine nuts if desired.
Nutrition Facts (estimated)
Servings
12
Calories
65
Total fat
4.7g
Total carbohydrates
6.8g
Total protein
1.2g
Sodium
0mg
Cholesterol
0mg
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