Want a great way to use up leftover or nearly past their prime veggies? I got ya covered with my Eggplant Caponata recipe.

If you’ve never had the pleasure of eating Caponata, you gotta try it. Caponata is a Sicilian dish made with eggplant and a host of other veggies, depending upon who makes it. It’s a super healthy and delicious, one pan meal that takes minimal time to prep and is great because besides all of the chopping, the oven does all of the work for you. It’s a great recipe to have in your back pocket because it can be eaten in a variety of ways:

-Mix warmed Caponata into freshly made hot pasta for an amazing chunky pasta sauce packed with veggies and FULL of flavor.

-As a side dish next to any protein and especially great as a topping for a piece of baked fish such as cod.

-As a dip or topping for some garlic rubbed, toasted bread.

-Mixed into Italian (oil packed) tuna and eaten as a sandwich on crusty bread (this is our family’s favorite way).

As you can see, the possibilities are endless. Don’t obsess over the exact ingredients. Use what you have in the fridge. Traditionally, pine nuts are added to the aponata but I didnt have any this time so I skipped it. This may seem like a crime to many of the other Sicilians out there but I wasn’t schlepping out in the cold to hunt down pine nuts and I’m not a really big fan of the taste. Sue me! : )

Give it a try and let me know the variation you came up with!