Eggplant Caponata
Caponata is a simple and delicious blend that you'll find many uses for, on pasta, sandwiches, grilled foods and bruschetta!
Ingredients
- 1 medium eggplant peeled and sliced longway into planks - roasted and chopped
- 2 small zucchini sliced long into planks - roasted and chopped
- 1 cup tomato chopped
- ½ cup green olives chopped
- ⅓ cup Kalamata olives or black olives - chopped
- ½ cup roasted red peppers chopped
- ¼ cup capers
- 1 tablespoon basil fine chop
- 1 tablespoon Italian parsley fine chop
- ¼ cup vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sugar
- ⅛ teaspoon red pepper flakes
- ½ teaspoon sea salt
Instructions
- Coat eggplant and zucchini in olive oil season with sea salt and pepper and grill or roast until barely cooked. Allow to cool before dicing.
- Dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
- Mix all of the ingredients (except pasta and cheese) together a bowl and toss until mixed well and set aside. Keep at room temp if you are using immediately. If not using right away refrigerate mixture, allowing it to come back to room temperature before using.
Nutrition
Calories: 69kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 641mgPotassium: 277mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 14mgCalcium: 27mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!