Ingredients for Eggplant Caponata
- 1 large eggplant
- 1 pint cherry or grape tomatoes
- ½ cup Kalamata olives
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- fresh basil leaves (optional garnish)
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How to Make Eggplant Caponata
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 large eggplant (cubed), 1 pint cherry or grape tomatoes (halved), ½ cup Kalamata olives (pitted and halved), ¼ cup extra virgin olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Gently toss to coat all vegetables evenly.
- Transfer the mixture to a glass oven-safe baking dish.
- Roast for 35-45 minutes, or until the eggplant is tender and slightly caramelized, stirring halfway through.
- Let cool slightly before serving. Garnish with fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
14g
Fat
5g
Carbs
2g