Eggplant Caponata

5 ingredients
4 steps

Ingredients

  • 1 medium eggplant, diced into 1/2-inch cubes (leave skin on)
  • 1/2 cup cherry tomatoes, sliced in half
  • 2 tablespoons kalamata olives, sliced in half
  • 2 -4 tablespoons olive oil
  • celtic sea salt

Directions

  1. 1
    In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
  2. 2
    Transfer mixture to a (9x13) glass oven proof baking dish.
  3. 3
    Bake at 350° for 35-45 minutes until eggplant is tender.
  4. 4
    Serve.

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