Nutari
Roasted Eggplant Caponata
Tender eggplant, sweet tomatoes, and briny olives meld into a tangy, aromatic Sicilian vegetable medley that deepens with flavor as it sits.
180kcal
4gProtein
18gCarbs
10gFat
5gFibre
Ingredients
- 800g eggplant, cubed
- 400g canned tomatoes
- 100g green olives, pitted
- 40ml olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 30ml balsamic vinegar
- 15g fresh basil
- 10g capers
- salt and pepper to taste
Method
- Toss eggplant cubes with olive oil, salt, and pepper, then roast at 200°C for 20 minutes until golden
- In a pan, sauté red onion and garlic, add tomatoes and simmer for 5 minutes
- Combine roasted eggplant with tomato mixture, add olives, capers, and balsamic vinegar
- Simmer together for 10 minutes to meld flavors, then stir in fresh basil
- Serve warm or at room temperature as a side or over crusty bread
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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