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Eggplant Caponata
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Servings
4
Ingredients
1
medium eggplant,
diced into ½-inch cubes (leave skin on)
½
cup
cherry tomatoes,
sliced in half
2
tablespoons
kalamata olives,
sliced in half
2-4
tablespoons
olive oil
¼
teaspoon
celtic sea salt
Instructions
In a
large bowl
, combine the eggplant, tomatoes, olives, olive oil and salt
Transfer mixture to a
9 x 13 inch baking dish
Bake at 350°F for 35-45 minutes until eggplant is tender
Serve
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
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Equipment
Large Bowl
9 x 13 Inch Baking Dish
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!