Print

Roasted Eggplant Caponata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 169 reviews

A vibrant and flavorful dish featuring roasted eggplant, peppers, and tomatoes, perfect as an appetizer or side dish.

Ingredients

Scale
  • 2 large eggplants
  • 1 large onion, chopped
  • 2 red bell peppers, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 can (14 oz) diced tomatoes
  • 1/4 cup red wine vinegar
  • 2 tablespoons capers
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the eggplants into cubes, sprinkle with salt, and let them sit for about 30 minutes.
  3. Mix the eggplant cubes with olive oil, then roast in the oven for 25-30 minutes until tender.
  4. Heat more olive oil in a skillet, then add the onion, bell peppers, celery, and garlic. Sauté until soft, about 5-7 minutes.
  5. Add the roasted eggplant to the skillet along with diced tomatoes, red wine vinegar, capers, sugar, salt, and pepper. Stir well.
  6. Let it simmer for 10-15 minutes, then serve warm or at room temperature, garnished with fresh basil.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors develop more after a day in the fridge.

Nutrition

Find it online: https://pennykitchenz.com/ina-garten-roasted-eggplant-caponata/

Scroll to Top