Prep Time: 15 minutes Cook Time: 30 minutes
Servings: Servings 4
1 lb Italian Eggplants, cut into 1 1/2 inch cubes
1/4 cup Olive Oil
1 Yellow Onion, chopped
4 Garlic Cloves, minced
1 can Diced Tomatoes 15 oz
1 Red Bell Pepper, diced
1/2 cup Green and Black Olives, chopped
1/4 cup Capers
1 tsp Salt
1/4 tsp Black Pepper
1.) Preheat the oven to 400F. Line a baking sheet with aluminum foil then coat with Olive Oil.
2.) Place Eggplant pieces on the baking sheet and drizzle with 2 tablespoons Olive Oil. Sprinkle with Salt and mix with your hands.
3.) Roast the Eggplants in the oven for 20 minutes.
4.) Meanwhile, heat the remaining 2 tablespoons Olive Oil in medium pan over medium heat and saute Onion and Garlic until translucent.
5.) Add in Diced Tomatoes and Red Bell Peppers to Onions and Garlic. Cook for about 10 minutes.
6.) Add in cooked eggplant, chopped olives and capers. Cook for about 5 minutes.
7.) Season with salt and pepper.
8.) Top with parsley and serve warm with crusty bread.
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 one week.
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
Contributed by Robin and Sharon Roberts