Eggplant Caponata

I LOOOVE eggplant! I think part of the reason is that it absorbs the flavor of the olive oil I usually cook it with!

One of our favorites is this double-duty Eggplant Caponata – which can be served as is and/or pureed into Baba Ganoush! Dishes that can be served one way then turned into something else for a later meal save time and money.

Eggplant Caponata

  • 2 large or 4 small eggplants, chopped into 1″ cubes
  • 1 large onion
  • 2 bell peppers, red/orange/yellow, seeded and chopped
  • 2 c tomato, chopped (or 1 can of chopped tomato, drained)
  • 3 T garlic, crushed
  • 1 T dried parsley, or 2 T chopped fresh parsley
  • 1/2 T dried basil
  • 1/2 T dried oregano
  • salt and pepper to taste
  •  2 T olive oil

Preheat oven to 400 F. Toss all ingredients to evenly coat with olive oil and seasonings and spread in a roasting pan. Roast about 20 minutes or until edges are browned, stirring occasionally.

Serve warm as a side dish or chilled with crostini.

Baba Ganoush: you can toss the left over caponata into a food processor or blender and blend until smooth. If you want a creamier consistency you can add tahini paste. Serve as a dip or spread with grilled meats or vegetables, flat bread or on a sandwich.

Store in the refrigerator for up to 4 days. The baba ganoush may freeze.

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