Mamma Annette's Caponatina Eggplant Salad

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 4 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup pitted green olives, chopped
• 1/4 cup capers, drained
• 1 red bell pepper, chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Directions

1. Preheat oven to 400 F.
2. Spread eggplant cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Bake for 20 minutes, stirring once.
3. In a large bowl, combine the remaining 2 tablespoons of olive oil, garlic, olives, capers, red pepper, white wine vinegar, lemon juice, and parsley.
4. Add the roasted eggplant cubes and mix until combined.
5. Season with salt and pepper to taste.
6. Serve at room temperature.

Interesting Facts

• Caponatina is a traditional Italian eggplant dish that can be served as an appetizer, side dish, or main course.
• Caponatina is sometimes referred to as "eggplant caponata".
• The addition of capers and olives gives this dish a unique flavor that is sure to please even the pickiest of eaters.