Appetizers 
Vegetarian Greek Eggplant and Olive Caponata
Eggplant caponata, a flavorful delight, is incredibly easy to prepare. This vegetarian recipe features fresh vegetables, making it a simple and delicious choice.
Equipment
- Cooking Pot
Ingredients
- 3 eggplants
- 1 pound of olives
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 pinch of salt
- 1 pinch of ground black pepper
- 2 sprigs of chives
Instructions
- Cut the eggplants into slices, then into strips, then into cubes.
- Steam them for 10 minutes.
- Prepare the dressing
- Pour over the eggplants, mix very well.
- Season with salt and pepper if desired (optional)
- Add the olives. Do not hesitate to put oil from the pot if it is of good quality.
- Serve your appetizer with bread and enjoy its delicious taste!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
