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–+ servings

Eggplant Caponata

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Our Place Always Pan

Ingredients  

  • 3 tbsp olive oil
  • 1/2 eggplant, cubed (about 3 ½ cups)
  • 1/2 onion, chopped (½ cup)
  • 1 garlic clove, minced
  • 1/2 bell pepper, diced
  • 1 15.5oz can diced tomatoes
  • 1/2 cup green olives, halved
  • 1 1/2 tbsp capers
  • 1/2 tsp salt (+ extra for eggplant)
  • sprinkle of pepper
  • fresh parsley (to top)

Instructions 

  • Cut up the eggplant into cubes and place on a plate or in a bowl. Sprinkle salt over it and let it sit for 10 minutes.
  • When the eggplant is ready, add oil to a skillet or large pan over low/medium heat. Add eggplant and cook until soft, stir occasionally and cover the pan to help the eggplant cook faster.
  • Add onion, garlic, and bell pepper to the pan and saute until the pepper is soft, about 8-10 minutes.
  • Add diced tomatoes, olives, caper, ¼ tsp of salt, and pepper and bring the sauce to a low boil over medium heat, then lower heat and let simmer for 5-10 minutes.
  • Remove from heat and enjoy with some toast, plain, or with a protein!
Did you make this recipe?Tag @girlswhoeat!