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Ina Garten’s Roasted Eggplant Caponata

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A hearty Italian dish featuring roasted eggplant and a medley of vibrant vegetables, perfect for any gathering.

Ingredients

Scale
  • 2 large eggplants, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers, diced (red and yellow preferred)
  • 1/2 cup olives, chopped (green or black)
  • 1/4 cup capers, rinsed and drained
  • 1 can (14 oz) diced tomatoes
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roast the diced eggplant with olive oil, salt, and pepper for about 25-30 minutes until golden and tender.
  3. Sauté the chopped onion in a large skillet over medium heat for about 5 minutes.
  4. Add minced garlic and diced bell peppers, cooking for another 5-7 minutes.
  5. Combine the roasted eggplant, olives, capers, and diced tomatoes.
  6. Simmer with balsamic vinegar for about 10 minutes.
  7. Adjust seasoning with salt and pepper to taste.
  8. Serve warm or at room temperature, garnished with fresh basil.

Notes

This dish can be stored in the fridge for up to 5 days or frozen for up to 3 months. The flavors deepen over time, making it a great make-ahead dish.

Nutrition

Find it online: https://recypez.com/roasted-eggplant-caponata-ina-garten/

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