
A caponata-inspired chickpea salad with eggplant, tomatoes, olives, and red wine vinegar.
1 cupChickpeas
220 gEggplant
160 gTomatoes
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
45 gOlives
1.5 tbspRed wine vinegar
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook diced eggplant in cooking oil until browned and tender.
Add tomatoes and cook until saucy.
Stir in chickpeas, olives, and red wine vinegar.
Serve warm or at room temperature.