Eggplant Caponata
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
Cook Time 35 minutes
Total Time 45 minutes
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