STEP 1: Dice eggplant and season w. oil + salt. Bake 30 mins at 360F

STEP 2:  Chop onion, celery and add to a skillet with oil. Fry 5 mins.

STEP 3:  Add tomato, olives, capers. Cook for 15 mins.

STEP 4:  Add sugar, vinegar and baked eggplant (once ready). Let rest for 15 mins. Add basil.

STEP 5:  Serve with roasted pinenuts and fresh basil on top

TIP:  Eat on bread or pasta. Prep in advance for an easy dinner option - just reheat in a skillet

STORAGE: store in the fridge for up to 5 days.

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EGGPLANT CAPONATA

Caponata is an Italian eggplant salad with a delicious sweet and sour flavor. We make it with oven-baked eggplant (instead of deep-fried) in less than 45 minutes.

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