Quick Eggplant Caponata
75% authentic · Italian-American
A simplified version of the classic, using pre-cut eggplant and fewer ingredients for a faster preparation time, while still capturing the sweet and savory flavors.
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Ingredients
- Pre-cut eggplant cubes1 lb
- Cherry tomatoes, halved1 cup
- Red onion, finely chopped1/2 medium
- Garlic cloves, minced2
- Kalamata olives, pitted and halved1/2 cup
- Capers, drained1 tbsp
- Balsamic vinegar3 tbsp
- Honey1 tbsp
- Olive oil3 tbsp
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat olive oil in a large skillet over medium-high heat. Add eggplant cubes and cook until browned and tender, about 8-10 minutes. Remove and set aside.
- 2
Add red onion to the skillet and sauté until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute.
- 3
Stir in halved cherry tomatoes, olives, capers, balsamic vinegar, and honey. Cook for 5 minutes until tomatoes begin to soften.
- 4
Return eggplant to the skillet. Stir to combine and cook for another 3-5 minutes until heated through. Season with salt and pepper.
- 5
Stir in fresh parsley just before serving.
