Roasted Eggplant Caponata
A delicious blend of roasted eggplant, bell peppers, and olives, capturing the essence of Mediterranean flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 large eggplant, cut into 1-inch cubes
- 1.5 cups bell peppers, chopped
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz), packed in juice
- 1/4 cup capers, rinsed and drained
- 1/2 cup green olives, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
Instructions
- Prepare the eggplant by tossing cubes with salt and draining for 30 minutes.
- Preheat your oven to 425°F (220°C) and roast the eggplant for about 20 minutes.
- Sauté the onion, celery, and garlic in olive oil until translucent.
- Add the chopped bell peppers and sauté for another 5 minutes.
- Combine the roasted eggplant, capers, and olives in the skillet and let flavors merge for 5 minutes.
- Drizzle with red wine vinegar and adjust seasoning before serving.
- Serve warm or at room temperature, drizzled with olive oil.
Notes
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg