Quick & Flavorful Eggplant Caponata Recipe

Eggplant caponata is an easy recipe that’s full of flavor. This vegetarian eggplant recipe is made with fresh vegetables and can be prepared quickly.

Ingredients:
▢1 lb Italian eggplants, cut into 1 1/2 inch cubes
▢1/4 cup olive oil
▢1 yellow onion , chopped
▢4 cloves garlic, minced
▢1 can diced tomatoes, 15 oz
▢1 red bell pepper, diced
▢1/2 cup green and black olives, chopped
▢1/4 cup capers
▢1 tsp salt
▢1/4 tsp black pepper

Instructions:
Preheat the oven to 400F and line a baking sheet with aluminum foil. Coat with non stick spray.
Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands.
Roast the eggplants in the oven for 20 minutes.
Meanwhile, heat the remaining olive oil in a pan over medium heat.
Saute onion and garlic until translucent.
Add in diced tomatoes and red bell peppers to onions and garlic. Cook for about ten minutes until they’re cooked.
Add in cooked eggplant, chopped olives and capers. Cook for five minutes.
Season with salt and pepper.
Top with parsley and serve warm with crusty bread.

Have you ever tried eggplant caponada? It’s probably one of my favorite summer dishes. It’s a perfect side dish, but honestly, I have it as a light lunch or dinner as well. You need to roast the eggplants for this dish with only olive oil. You don’t need anything special. And while that’s roasting, chop your other vegetables, including onions, garlic, some red bell peppers, and olives. I suggest you don’t use green bell peppers because the flavor is different. Saute the onion and garlic. Add the bell peppers to it. And then add canned tomatoes. You can also use fresh tomatoes if they’re juicy and nice. Add the roasted eggplants alongside with the olives and capers. And that’s it. This is so easy and delicious. Enjoy.