Eggplant Caponata
This flavor-packed Eggplant Caponata recipe is a combination of chopped eggplant and assorted vegetables, with a rich, tangy tomato-vinegar base. It's gluten-free, dairy free, vegetarian and even vegan, so everyone can enjoy it! Serve it as a side dish, appetizer, or little nosh in the afternoon.
Servings: 8 as an appetizer (about 3 1/2 cups)
Ingredients
- 3 tablespoons olive oil , divided
- 1/2 pound eggplant , diced
- 1 small onion , diced
- 2 ribs celery , diced
- 1/2 cup small green olives , sliced in half
- 1/4 cup golden raisins
- 1 tablespoon capers , rinsed
- salt and pepper , to taste
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
Instructions
- Warm 1 & 1/2 tablespoons olive oil in a nonstick skillet. Sauté eggplant until softened (but not mushy) and golden brown. Transfer to a bowl.
- Add the remaining 1 & 1/2 tablespoons olive oil to the skillet; sauté the onion, celery, olives, and capers until onion and celery start to soften and become translucent, but still have a little bite to them.
- Stir in tomato paste and fry until fragrant.
- Add in the raisins, red wine vinegar, and brown sugar. Stir to combine.
- Return eggplant to the pan and stir to combine.
- Season with salt, pepper, and red pepper flakes. Continue to cook for another 2 minutes or so to incorporate all the flavors.
- Taste and adjust seasoning, if desired. Allow to cool to room temperature.Enjoy warm, room temperature, or even cold - as a side, appetizer, or snack with crostini or crackers.
Nutrition
Calories: 96kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 218mg | Potassium: 207mg | Fiber: 2g | Sugar: 6g | Vitamin A: 196IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg