Sheet-Pan Caponata
Roasted eggplant, tomato, and olive with a sweet-sour vinegar glaze — the Sicilian classic done in one pan, ready in 25 minutes. Serve warm or at room temperature with crusty bread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 178
- Protein
- 2g
Ingredients
- 1.5 lb eggplant, cut into 1-inch cubes
- 12 oz cherry tomatoes, halved
- ½ cup green olives, pitted and roughly chopped
- ½ medium red onion, sliced into thin wedges
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp granulated sugar
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Preheat oven to 425°F. Toss eggplant cubes with 2 tbsp olive oil and a pinch of salt.
- 2
Spread eggplant on a sheet pan and roast for 12 minutes until golden and tender on edges.
- 3
Add tomatoes, olives, and onion to the pan. Drizzle with 1 tbsp oil. Toss gently.
- 4
Return to oven and roast 8 minutes more until tomatoes blister and onion softens.
- 5
Remove from oven. Drizzle vinegar and sprinkle sugar over the vegetables, toss gently.
- 6
Fold in fresh basil. Taste and adjust salt and vinegar. Serve warm or at room temperature.
Tools you’ll need
- sheet pan (18 × 13 inch)
- large bowl
- oven
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