Roasted Eggplant Caponata Recipe
This roasted eggplant caponata is a great flavorful appetizer served with rounds of bread or crackers that you can make ahead and enjoy leftover too.
Ingredients
- 2 eggplants peeled and cubed
- 5 plum tomatoes sliced and roughly chopped
- 4 cloves of garlic
- 1/2 cup olive oil
- 1/2 onion about 1 cup diced
- 3 ribs of celery finely diced
- 1/3 cup pitted green olives finely chopped about 8
- 1/4 cup red wine vinegar
- 1 tablespoon of honey
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped fresh basil
- 1/4 cup roasted pine nuts
Instructions
- Place the eggplant, tomatoes, and garlic on a large baking sheet. Drizzle with olive oil and add a sprinkle of salt all over.
- Roast in a 400-degree oven for40 minutes.
- Saute onion and celery with olive oil in a large pan until softened about 3-5 minutes.
- Add the roasted eggplant, tomatoes, and garlic to the onions and celery pan. Continue to cook using a spoon to mash the eggplant into the other ingredients.
- Next add vinegar, honey, olives, and red pepper flakes. Stir well and simmer for 3 or 4 minutes.
- Remove from stove and add basil and roasted pine nuts.
- Place the caponata into a bowl and cover and refrigerate for 2 or more hours to allow the flavors to meld together.
- Serve with bread rounds or crackers.
Nutrition
Serving: 1gCalories: 137kcalCarbohydrates: 9gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 7mgSodium: 84mgFiber: 2gSugar: 4g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Tried this recipe?Tag @hearthnvine on Instagram