Italian-Style Eggplant Caponata

Method

1. Roast the eggplant: Toss the diced eggplant with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender and lightly browned. Cool completely.

2. Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes and stir to combine.

3. Prepare the base: In a mixing bowl, combine the roasted eggplant, celery, green olives, and capers.

4. Add the vinegar: Drizzle with red wine vinegar and stir well to combine. Adjust seasoning to taste.

5. Chill and serve: Refrigerate for 15-20 minutes to let the flavors meld. Serve cold or at room temperature.

Nutrition Facts

Per serving