Being Italian, I grew up eating eggplant many different ways. To this day it is one of my favorite vegetables. This Eggplant Caponata is a staple in my family. We usually eat it cold or room temperature as part of an antipasto with baguette slices or whole wheat pita chips.But, it can also be served warm as a side dish or over grilled chicken. Eggplant Caponata is a great make ahead recipe and can be kept refrigerated for 2-3 days.
Not only delicious, but eggplant is a great source of nutrition. They are low in calories and high in fiber and antioxidants. Eggplants are also an excellent source of vitamins such as Vitamin B-6, Potassium, and Vitamin C.
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