Simple Eggplant Caponata

Summary

Yield
Source

Elana's Pantry: http://www.elanaspantry.com/eggplant-caponata/

Prep time1 hour

Description

Super simple. Super good.
Elana says, "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!"

Ingredients

  • 1
     
    medium eggplant, diced into ½-inch cubes (leave skin on)
  • 1⁄2
    c
    cherry tomatoes, sliced in half
  • 6
     
    kalamata olives, sliced in half
  • 2
    T
    olive oil
  • 1⁄4
    t
    salt

Instructions

1. In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt
2. Transfer mixture to a (9x13) glass oven proof baking dish
3. Bake at 350° for 35-45 minutes until eggplant is tender
4. Serve

Notes

Be sure to visit Elana's blog for more gluten-free recipes: http://www.elanaspantry.com

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