Stovetop, Frying pan, Knife
Peel & mince the garlic & onion.
Wash the eggplant. Cut it into cubes. Heat a drizzle of olive oil in a pan over medium heat. Add the eggplant, garlic & onion. Cook, stirring for 15 min.
Add the tomatoes, olives, capers, vinegar & pine nuts to the pan. Season with salt & pepper. Cook for another 5-10 min.
Remove from heat. Garnish with fresh basil & a drizzle of olive oil.
Serve with pasta, crusty bread or crudités. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Eggplant Caponata" contains 215 Energy, 13 g of Fat, 18 g of Carbohydrates, 5 g of Protein, 9 g of Fiber.