This Roasted Caponata Salad is a great side dish served warm or cold.
It’s easy to make and delicious to eat!
Roasted Caponata Salad
Ingredients:
- 1 Eggplant large diced
- 1 Red Onions large diced
- 3 Tomatoes roma, large diced
- 1 Bell Peppers red, diced
- 4 stalks Celery large diced
- 3 cloves Garlic minced or pressed
- 1 c Kalamata Olives pitted and chopped
- 3 tbsp Capers drained and chopped
- 2 tbsp Red Wine Vinegar
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 1 tsp Brown Sugar
- .5 c Fresh Parsley rinsed and chopped
- 1 tbsp Olive Oil divided
Instructions:
- Preheat oven to 400 degrees.
- Toss eggplant with .5 tbsp olive oil, salt, and ground black pepper. Arrange in a single layer on a sheet pan. Roast in the oven for 15-20 minutes, until soft and browned.
- In a large skillet heat remaining olive oil over medium-high heat. Add onions, bell peppers, and celery to skillet and cook until onions are soft and aromatic about 6-8 minutes.
- Add tomatoes and garlic and cook for 5-6 minutes. Deglaze with vinegar and add brown sugar, capers, eggplant, and olives to pan stirring together.
- Serve with chopped parsley.
Nutrition
Calories: 256kcal | Carbohydrates: 22g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 2033mg | Potassium: 779mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2920IU | Vitamin C: 67.4mg | Calcium: 110mg | Iron: 1.8mg
Tried this recipe?Let us know how it was!
Leave a Comment