Paleo Eggplant Caponata
Ingredients
-
1
medium
eggplant
-
½
cup
cherry tomatoes
-
2-4
tablespoons
olive oil
-
¼
teaspoon
celtic sea salt
-
2
tablespoons
kalamata olives
Instructions
- 1. Dice the eggplant into ½-inch cubes, leaving the skin on.
- 2. In a large bowl, combine the eggplant, sliced tomatoes, halved olives, olive oil, and salt.
- 3. Transfer the mixture to a 9 x 13 inch baking dish.
- 4. Bake at 350°F for 35-45 minutes until the eggplant is tender.
- 5. Serve the dish warm.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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