Eggplant with Capers and Olives

Nutriscore Rating: 73/100

Transform your weeknight meals with this vibrant and flavorful Eggplant with Capers and Olives recipe. This Mediterranean-inspired dish features tender, golden-brown eggplant cubes simmered in a tangy tomato sauce infused with garlic, red onion, and aromatic oregano. Briny capers and salty Kalamata olives add a delicious burst of umami, while a touch of red pepper flakes provides subtle heat. Finished with a sprinkle of fresh parsley, this versatile recipe comes together in just 40 minutes and can be served warm or at room temperature. Perfect as a hearty vegetarian main or a side dish, pair it with crusty bread, fluffy couscous, or a bed of rice for a satisfying meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 2 medium eggplant
• 3 tablespoons extra virgin olive oil
• 1 small red onion
• 2 large garlic cloves
• 2 tablespoons capers
• 0.5 cup pitted Kalamata olives
• 1 cup canned diced tomatoes
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 2 tablespoons parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

📝 Instructions

8 steps

1. Wash and dice the eggplants into 1-inch cubes. Sprinkle with a pinch of salt and place in a colander for 15 minutes to draw out moisture. Rinse and pat dry with a kitchen towel.

2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until golden and tender. Remove from the skillet and set aside.

3. Finely dice the red onion and mince the garlic cloves.

4. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced red onion and cook until soft, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

5. Add the capers, Kalamata olives (halved if desired), diced tomatoes, oregano, and red pepper flakes. Stir to combine and let it simmer for 5 minutes.

6. Return the cooked eggplant to the skillet and gently mix. Season with salt and black pepper to taste. Allow the mixture to cook for another 5 minutes until the flavors meld together.

7. Finely chop the parsley and sprinkle it over the dish before serving.

8. Serve warm or at room temperature with crusty bread, rice, or couscous as desired.

Nutrition Facts

1 serving (402.1g)

Calories		271
% Daily Value*
Total Fat		19.3 g	25%
	Saturated Fat	2.8 g	14%
	Polyunsaturated Fat	0.8 g
Cholesterol		1 mg	0%
Sodium		1262 mg	55%
Total Carbohydrate		24.5 g	9%
	Dietary Fiber	11.7 g	42%
	Total Sugars	12.9 g
Protein		4.4 g	9%
Vitamin D		0.0 mcg	0%
Calcium		82 mg	6%
Iron		2.0 mg	11%
Potassium		865 mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 692 cal (59.9%%)

Protein: 69 cal (6.0%%)

Carbs: 394 cal (34.1%%)