This recipe for Eggplant Caponata is a delicious, non-traditional Italian appetizer made with roasted eggplant, olive oil, honey, balsamic vinegar, pine nuts and capers. Lina's Baked Eggplant Caponata provides a different take on the Sicilian classic -simultaneously sweet and sour; with just one bite, you're hooked!
Prep Time 1 hour 15 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
The recipe will make about 2 cups of caponata.
Can be eaten as an appetizer on a toasted slice of baguette. It's great on pasta, in a sandwich or wrap... or even alongside a steak.
Feel free to add garlic, olives, even cherry tomatoes...make it your own and enjoy, like my sister did!
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.