Caponata Recipe

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1

Prepare the ingredients.

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2

Toss the eggplant with 2 tablespoons of olive oil and spread on a baking sheet.

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3

Sauté onion, bell pepper, and celery with salt and black pepper until softened, about 5-7 minutes.

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4

Add crushed tomatoes, olives, capers, vinegar, honey, bay leaf, and red pepper flakes to the skillet.

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Full recipe & nutritional value on foodfaithfitness.com