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glossy eggplant caponata in a wide horizontal shot, in a rustic bowl with crusty bread and a drizzle of olive oil on a wooden table, natural light, shallow depth of field, landscape orientation

Roasted Eggplant Caponata

Eggplant is roasted and simmered with tomatoes, capers, and a hint of vinegar.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 eggplants cubed
  • 1 onion chopped
  • 2 celery stalks chopped
  • 1 cup crushed tomatoes
  • 2 tbsp capers
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar
  • 1/4 cup olive oil

Method
 

  1. Preheat the oven to 425 degrees F and roast the cubed eggplant in olive oil 20 minutes.
  2. Soften the onion and celery in a pan with a little oil.
  3. Add the crushed tomatoes and simmer 10 minutes.
  4. Stir in the roasted eggplant, capers, vinegar, and sugar.
  5. Cook another 10 minutes, until thick and glossy.
  6. Cool to room temperature and serve with crusty bread.

Notes

It tastes best made a day ahead and served at room temperature.