AUTHENTIC EGGPLANT CAPONATA RECIPE

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INGREDIENTS

- eggplant - onion, garlic, celery - olives - capers - diced tomatoes - raisins - white vinegar Get Recipe

Step-by-step instructions!

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Peel the eggplant and chop it into cubes. Toss it in oil and sea salt and spread it over a baking dish. Roast at 400 degrees F for 35-40 minutes.

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Sauté the onion, garlic, and celery in a skillet until softened.

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Transfer the roasted eggplant to the pot with the onions and celery.

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Add the remaining ingredients to the pot and stir well. Bring the mixture to a full boil.

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Continue cooking until the sauce is thick and pulls away from the pan easily. Serve eggplant caponata over toasted baguette.

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