Sweet and tangy Sicilian caponata with eggplant, olives, capers, and pine nuts—perfect as an appetizer or side dish! Pair it with Zina’s Black Bean Salad or Aegean Pasta for a complete Mediterranean feast.

Ingredients

• 1 large eggplant, diced
• 1/2 cup green olives, sliced
• 2 tbsp capers
• 1/4 cup pine nuts
• 1/2 cup tomato sauce
• Olive oil, salt, and pepper to taste
• Mini mozzarella for serving

Directions

1. Sauté eggplant in olive oil until golden.
2. Add olives, capers, pine nuts, and tomato sauce. Simmer for 10 minutes.
3. Season and serve warm or cold with mini mozzarella.

Chef’s Tip: Serve with crusty bread! 🥖