Chickpea Caponata Aubergine Olives
Roasted aubergine, chickpeas, and olives combine with capers and herbs for a Mediterranean-inspired dish. - Chickpea Caponata Aubergine Olives Print Version
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipebyme.com.
Ingredients
- 2 large eggplants, cut into 3/4-inch cubes
- 1 large red onion, diced
- 4 cloves garlic, crushed
- 450 grams (about 1 pound) baby plum or cherry tomatoes
- 1 lemon, juice and zest
- 15 grams (about 1/2 ounce) fresh parsley, chopped
- 5 tablespoons olive oil, plus extra for serving
- Salt, to taste
- 3 tablespoons capers, drained
- 3 tablespoons olives, pitted and halved
- 1 teaspoon brown sugar or honey
- 1 tablespoon fresh rosemary or oregano, chopped
- 1 jar (about 15 ounces) chickpeas, including liquid
- 150 milliliters (about 2/3 cup) red wine
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chickpea Caponata with Aubergine, Capers, and Olives (Easy 80-Min Recipe)
recipebyme.com
Caponata – Food & Home Magazine
foodandhome.co.za
Caponata | Italian Recipes
italyabroad.com
Sicilian Caponata
modernfamilycook.com
Eggplant Caponata
bigoven.com
Aubergine stew ‘caponata’ is a Side dishes by My Italian Recipes
myitalian.recipes
Aubergine Caponata Spaghetti Recipe
olivemagazine.com
Sicilian Caponata Recipe
olivemagazine.com