PureYumly
Roasted Eggplant Caponata

Italy cuisine

Roasted Eggplant Caponata

Sweet and tangy Sicilian relish with roasted eggplant, tomatoes, capers, and golden raisins.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: Serves 6
Difficulty: Easy

Ingredients

  • - 8 oz roasted eggplant
  • - 4 cups seasonal greens or fruit
  • - 1/4 cup toasted nuts or seeds
  • - Fresh herbs and shaved cheese
  • - Citrus segments or pickled onions
  • - Olive oil, vinegar, honey, sea salt

Cooking steps

  1. 1Prep greens and slice produce or proteins into bite-size pieces.
  2. 2Whisk dressing in a large bowl until emulsified.
  3. 3Toss roasted eggplant with greens, herbs, and dressing just before serving.
  4. 4Scatter crunchy toppings and finish with flaky salt.

Chef notes

  • - Season greens directly before adding dressing so salt distributes evenly.
  • - Serve chilled plates to keep salad crisp.

Pairings

  • - Serve with toasted baguette
  • - Pour a glass of Sicilian Nero d Avola

Nutrition (per serving)

  • Calories: 210 kcal
  • Protein: 4 g
  • Fat: 12 g
  • Carbs: 22 g