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Eggplant Caponata Recipe

Shadi HasanzadeNemati
  • 45 minutes
  • Serves 4

INGREDIENTS

1 lb

Italian eggplants (cut into 1 1/2 inch cubes)

1/4 cup

olive oil

1

yellow onion (chopped)

4 cloves

garlic (minced)

1 can

diced tomatoes (15 oz)

1

red bell pepper (diced)

1/2 cup

green and black olives (chopped)

1/4 cup

capers

1 tsp

salt

1/4 tsp

black pepper