Colorful, comforting and bursting with Mediterranean flavor, this vegetable caponata is a delicious way to load up on veggies. Made with tender eggplant, juicy tomatoes, sweet bell peppers and aromatic onion, it’s seasoned simply with olive oil, paprika, oregano and a touch of salt and pepper. Fresh parsley adds a bright finish, making this hearty dish perfect as a side, spread or light main.
Vegetable Caponata
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Ingredients
- 1 medium eggplant cubed
- 2 medium tomatoes cubed
- 4 mini sweet bell peppers sliced
- 1 small onion diced
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. oregano
- 1/8 tsp. black pepper
- 1/4 cup fresh parsley chopped
Instructions
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In medium sauté pan, sauté eggplant with olive oil for 5 minutes. Stir to coat in oil.
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Add remaining vegetables and spices.
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Sauté additional 5-10 minutes.
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Stir in fresh parsley before serving.
Notes
Nutrition
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