Eggplant Caponata Recipe
Roasted eggplant, sweet peppers, onions, basil, toasted bread.
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Ingredients
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Vegetables
Herbs and Spices
Bread
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- 2
Prepare the Eggplant
Cut the eggplant into 1-inch cubes, place in a bowl, and sprinkle with salt. Allow to sit for 20 minutes to draw out moisture, then rinse and pat dry.
- 3
Chop the Vegetables
Dice the sweet bell peppers and onion into small pieces. Mince the garlic cloves.
Cooking
- 4
Roast the Vegetables
In a large bowl, combine the eggplant, bell peppers, onion, and garlic. Drizzle with olive oil, salt, and black pepper. Toss to coat and spread on a baking sheet. Roast in the preheated oven for 25-30 minutes, until tender and lightly browned.
- 5
Add Vinegar and Basil
Remove the roasted vegetables from the oven and let cool slightly. Stir in the red wine vinegar and chopped fresh basil leaves.
