Eggplant Caponata

7 minutesPrep time

25 minutesCook time

182 cal.Per serving

Ingredients for 1

200 g

Eggplant

100 g

Tomatoes (canned, peeled)

1/4

Yellow onion

1/2 clove

Garlic

10 g

Green olives

1/2 tbsp

Capers

1 tsp

Red wine vinegar

1/4 tbsp

Pine nuts

optional

1/10 bunch

Basil (fresh)

Cookeo

Step 1
Mince the garlic and onion.
Step 2
Cut the eggplant into cubes and add them to a large frying pan with some olive oil. Add the garlic and onions. Cook for 15-20 minutes, until the eggplant is tender.
Step 3
Add the tomatoes, olives, capers, vinegar and pine nuts. Season with salt & pepper. Cook for an additional 10 minutes.
Step 4
Before serving, add some fresh basil (optional) and a drizzle of olive oil. Enjoy!
Step 5
If you have leftovers, reheat it with some pasta the next day. You'll love it!