Eggplant Caponata
Ingredients
The vegetables
-
1
medium
eggplant
-
2
small
zucchini
-
1
cup
tomato
-
½
cup
green olives
-
⅓
cup
Kalamata or black olives
-
½
cup
roasted red peppers
-
¼
cup
capers
The dressing
-
¼
cup
red wine vinegar or balsamic vinegar
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
sugar
-
⅛
teaspoon
red pepper flakes
-
½
teaspoon
sea salt
The herbs
-
1
tablespoon
basil
-
1
tablespoon
Italian parsley
Instructions
- Preheat the oven to 350°F (175°C).
- Brush the eggplant and zucchini with olive oil, season with salt and pepper, and place on a sheet pan.
- Roast the vegetables in the oven for 18-20 minutes.
- Allow the roasted vegetables to cool before chopping them.
- In a bowl, mix together the vinegar, olive oil, salt, red pepper flakes, and sugar to make the dressing.
- Combine the chopped vegetables, olives, and capers in a large mixing bowl.
- Add the dressing to the vegetable mixture and mix well.
- Stir in the chopped fresh herbs and blend everything together.
- Serve at room temperature or refrigerate until ready to use.
Nutrition Facts (estimated)
Servings
8
Calories
69
Total fat
4g
Total carbohydrates
8g
Total protein
1g
Sodium
641mg
Cholesterol
0mg
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