Roasted Eggplant Caponata
Roasted Eggplant Caponata
Ingredients
For the Caponata
- 1 pound eggplant, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons capers, drained and roughly chopped
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
On a large baking sheet, toss the cubed eggplant with 2 tablespoons of the olive oil, salt, and pepper. Spread in a single layer.
⏱️ 5 min
- 3
Roast the eggplant for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet or pot over medium heat.
⏱️ 5 min•🌡️ 350
- 5
Add the chopped red onion and celery to the skillet and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350
- 6
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350
- 7
Add the diced tomatoes (with their juice), capers, and olives to the skillet. Bring to a simmer.
⏱️ 5 min•🌡️ 350
- 8
Stir in the roasted eggplant and balsamic vinegar. Cook for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min•🌡️ 350
- 9
Remove from heat and stir in the fresh basil. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 10
Serve warm or at room temperature.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Eggplant Caponata
Ingredients
For the Caponata
- 1 pound eggplant, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons capers, drained and roughly chopped
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
On a large baking sheet, toss the cubed eggplant with 2 tablespoons of the olive oil, salt, and pepper. Spread in a single layer.
⏱️ 5 min - 3
Roast the eggplant for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet or pot over medium heat.
⏱️ 5 min•🌡️ 350 - 5
Add the chopped red onion and celery to the skillet and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 6
Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350 - 7
Add the diced tomatoes (with their juice), capers, and olives to the skillet. Bring to a simmer.
⏱️ 5 min•🌡️ 350 - 8
Stir in the roasted eggplant and balsamic vinegar. Cook for another 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min•🌡️ 350 - 9
Remove from heat and stir in the fresh basil. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 10
Serve warm or at room temperature.