EGGPLANT CAPONATA
http://www.elanaspantry.com/cooked-veggies/eggplant-caponata/ This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races. I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy!
Provided by Elanas Pantry
Categories Low Protein
Time 45m
Yield 4-6 plates, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
- Transfer mixture to a (9×13) glass oven proof baking dish.
- Bake at 350° for 35-45 minutes until eggplant is tender.
- Serve.
Nutrition Facts : Calories 100.7, Fat 7.5, SaturatedFat 1.1, Sodium 40.4, Carbohydrate 8.8, Fiber 5, Sugar 3.7, Protein 1.6
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