Simple Eggplant Caponata Recipe

Difficulty: Easy | Total Time: 45-50 minutes | Active Time: | Makes: 4-6 plates

This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races.

I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy!

  • 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
  • celtic sea salt
  1. In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt
  2. Transfer mixture to a (9×13) glass oven proof baking dish
  3. Bake at 350° for 35-45 minutes until eggplant is tender
  4. Serve

Member recipes are not tested by the CHOW food team.