Eggplant Caponata

7 minutes
Prep time

25 minutes
Cook time

215 cal.
Per serving

Ingredients for 1

1/2

Eggplant

1/4 cup

Tomatoes (canned, peeled)

1/4

Yellow onion

1/2 clove

Garlic

1/8 cup

Green olives (pitted)

1/2 tbsp

Capers

1 tsp

Red wine vinegar

optional

1/2 tbsp

Pine nuts

optional

1 tbsp

Basil (fresh)

Stovetop, Frying pan, Knife

Step 1
Peel & mince the garlic & onion.
Step 2
Wash the eggplant. Cut it into cubes. Heat a drizzle of olive oil in a pan over medium heat. Add the eggplant, garlic & onion. Cook, stirring for 15 min.
Step 3
Add the tomatoes, olives, capers, vinegar & pine nuts to the pan. Season with salt & pepper. Cook for another 5-10 min.
Step 4
Remove from heat. Garnish with fresh basil & a drizzle of olive oil.
Step 5
Serve with pasta, crusty bread or crudités. Enjoy!