Eggplant Caponata
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4
3 reviews
Good
Eggplant Caponata
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The classic Sicilian Eggplant Caponata is the perfect party appetizer and it can be made ahead! Vibrant and colorful, this version is a veggie lover's dream and contains roasted – almost caramelized – veggies, tomatoes and olives.
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Ingredients
- 3 large eggplant thinly sliced, about 4 1/2 pounds
- 1 red bell pepper cored, seeded and cut into strips
- 1 green bell pepper cored, seeded and cut into strips
- 1 yellow bell pepper cored, seeded and cut into strips
- 2 large onion thinly sliced
- 1 cup sherry vinegar
- 1 cup extra virgin olive oil 1 tablespoon
- 1 teaspoon kosher salt
- 1 teaspoon oregano dried
- ½ teaspoon black pepper freshly ground
- 3 cloves garlic minced
- 1 can crushed tomatoes 14-ounce
- 1 cup green olives pitted
Instructions
- Preheat oven to 400ºF.
- Combine the sliced eggplants, bell peppers and onions in a large baking sheet. Drizzle the vinegar, 1 cup olive oil and season with the salt, oregano and pepper. Using your hands, or kitchen tongs, toss everything together so the vegetables are all coated.
- Roast for 45 minutes, toss and continue roasting until the vegetables are caramelized, about 30 minutes. Remove from the oven and let it cool slightly.
- While the vegetables are roasting, heat the remaining tablespoon of olive oil in a saucepan, over medium heat. Add the garlic and saute until fragrant, 1-2 minutes. Add the crushed tomatoes, lower the heat and simmer, uncovered, for 10-15 minutes or until thickened. Remove from heat and reserve.
- Once the vegetables are done, transfer to a serving dish and toss with the reserved tomatoes and olives.
- You can serve immediately but it tastes better after 1-2 days in the fridge.
Notes
- Eggplant caponata tastes better if made up to 2 days ahead. Let it come to room temperature before serving.
- Leftovers can be refrigerated in an airtight container or mason jar for 5-7 days.
- These are some popular add-ins:
- capers
- pine nuts or walnuts
- celery
- carrots
- chopped fresh herbs, like parsley, basil or mint
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
40g
(62%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
29g
(145%)
Sodium
840mg
(35%)
Potassium
1202mg
(26%)
Fiber
14g
(56%)
Sugar
19g
(38%)
Vitamin A
1051IU
(21%)
Vitamin C
96mg
(107%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 40g | 62% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 29g | 145% |
| Sodium | 840mg | 35% |
| Potassium | 1202mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 19g | 38% |
| Vitamin A | 1051IU | 21% |
| Vitamin C | 96mg | 107% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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