Eggplant Caponata
This Sicilian Eggplant Caponata recipe is incredibly easy to prepare and versatile. Packed with tender eggplant, flavourful tomatoes, onion, and bell pepper, complemented by salty capers and fresh basil. Enjoy it as a dip, with bruschetta, as a side dish, or as a vibrant sauce. This dish is naturally vegan, gluten-free, dairy-free, paleo, and whole30 compliant. Leftovers are even better the next day and keep well in the fridge for up to 4 days or frozen for up to 3 months.
Price per Serving
Instructions
- 1
In a large frying pan on medium heat, cook the onions (2) and garlic (3 cloves) for [2-3 minutes]. Cut the chopped eggplants (4 cups) into approximate 1/2 inch cubes and add to the frying pan. Season with salt (0.5 tsp).
- 2
Cook the [eggplants] for approximately minutes (5) until tender. If the [eggplants] appear dry, drizzle more [olive oil] over them.
- 3
Add the chopped tomatoes (4 cups), bell pepper (1 red) and white wine vinegar (3 tbsp) to the pan. Let the mixture simmer for approximately [15-20 minutes] until the [tomatoes] and [red bell pepper] are soft.
- 4
Stir in the capers (2 tbsp) and chopped basil (0.5 cup) and serve. Enjoy!
Nutrition Facts
Per portion
Macronutrients
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