This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.
Recipe information
Total Time
50 minutes
Yield
Servings
Ingredients
1 small eggplant, cut into 1-inch pieces
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 large onion, chopped
1 celery stalk, chopped
¼ cup chopped green olives
2 teaspoons capers
1 large tomato, chopped
2 tablespoons red wine vinegar
½ teaspoon sugar
Preparation
Step 1
Preheat oven to 400°. Toss eggplant with 2 Tbsp. oil on a baking sheet; season with salt and pepper. Roast, turning occasionally, until golden brown and tender, 25–30 minutes.
Step 2
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high , add onion, celery, olives, and capers, and cook, stirring occasionally, until tender, 12–15 minutes; season with salt and pepper. Stir in vinegar, sugar, and ½ cup water. Bring to a boil, reduce heat, and simmer until liquid is reduced by half, about 4 minutes. Add roasted eggplant and stir to coat.
Nutrition Per Serving
1 serving contains: Calories (kcal) 130 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 4 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 220
