Eggplant Caponata
Very easy
Coline
Coline

Eggplant Caponata

7 minutesPrep time

25 minutesCook time

215 cal.Per serving

Ingredients for 1

Eggplant

1/2

Eggplant

Tomatoes (canned, peeled)

1/4 cup

Tomatoes (canned, peeled)

Yellow onion

1/4

Yellow onion

Garlic

1/2 clove

Garlic

Green olives (pitted)

1/8 cup

Green olives (pitted)

Capers

1/2 tbsp

Capers

Red wine vinegar

1 tsp

Red wine vinegar

Pine nuts

optional

1/2 tbsp

Pine nuts

Basil (fresh)

optional

1 tbsp

Basil (fresh)

Utensils

Stovetop, Frying pan, Knife

recipe

  • 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!