Italian Caponata | Healthy & Light

Preheat the oven to 200 °C. Slice the eggplant into thick rounds, salt them, and let them rest for a few minutes. Then pat off the water with a paper towel and cut the eggplant into cubes.

Wash, clean, and dice the zucchini, onion, bell pepper, and celery stalks. Slice the garlic cloves and olives. Halve the cherry tomatoes.

Line a baking sheet with parchment paper and spread the prepared vegetables on it. Drizzle with olive oil, season with salt, and bake in the oven for about 20 minutes until the vegetables are soft.