Italian Eggplant Caponata
A classic Italian relish made with eggplant, capers, and tomatoes. Serve as a side dish or use as a topping for bread or pasta.
Ingredients
- ●2 medium Eggplant
- ●1/4 cup Golden capers
- ●1/2 loaf Warm Italian bread
- ●1 can Tomatoes
- ●1/4 cup Extra virgin olive oil
- ●to taste Salt
- ●1 tablespoon Sugar
- ●2 tablespoons Red wine vinegar
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Cut the eggplant into 1-inch cubes and toss with olive oil, salt, and sugar on a baking sheet.
- 3
3. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender.
- 4
4. In a large skillet, heat a couple of tablespoons of olive oil over medium heat.
- 5
5. Add the capers and cook for 2-3 minutes, or until fragrant.
- 6
6. Add the roasted eggplant, tomatoes, and red wine vinegar to the skillet.
- 7
7. Cook for an additional 5-10 minutes, stirring occasionally.
- 8
8. Serve the caponata warm or at room temperature, garnished with chopped fresh parsley if desired.
- 9
9. Slice the Italian bread and serve alongside the caponata for dipping.