Roasted Eggplant Caponata
Kayla LaManna
4-6
5 minutes
40 minutes
Sides
My easy, oven-roasted take on caponata- rich eggplant, sweet tomatoes, salty olives and loads of garlic and basil.
Ingredients
- 2 eggplants, chopped
- 200 g fresh cherry tomatoes
- ½ cup green olives
- 1 tablespoon tomato paste
- 1 teaspoon chilli oil
- 1 brown onion, diced
- 4 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 1 generous handful, fresh basil
To serve
- Toasted baguette
Directions
Preheat the oven to 200 degrees Celsius.
Add the eggplant, cherry tomatoes, green olives, tomato paste, chilli oil, onion, garlic, oregano, salt, pepper and olive oil to a large roasting dish.
Toss everything together really well, making sure the eggplant is evenly coated in the oil and seasonings.
Roast for 40 minutes, tossing halfway through, or until the eggplant is soft and deeply golden, the onion has caramelised and the cherry tomatoes have broken down and become jammy, tossing everything during cooking to ensure it colours evenly.
Remove from the oven and toss through a generous handful of fresh basil.
Taste for seasoning and serve warm or at room temperature.
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