Ina Garten Roasted Eggplant Caponata
A delightful blend of roasted eggplant, bell peppers, and tomatoes, this caponata reflects the essence of summer with its sweet and savory flavors.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4-6 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, diced
- 1 cup diced sweet bell peppers
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1/4 cup olive oil
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced eggplant, bell peppers, onion, and minced garlic with olive oil, salt, and pepper.
- Spread the vegetable mixture on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
- Combine the roasted vegetables with the diced tomatoes, rinsed capers, and red wine vinegar.
- Allow the mixture to cool slightly before serving.
- Garnish with fresh basil before serving.
Notes
For added depth, let the caponata sit for a day before serving. It can be enjoyed warm or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recypez.com/ina-garten-roasted-eggplant-caponata/