Plant-Based Eggplant Caponata

Plant-Based Eggplant Caponata

Ingredients

 ½ cup Olive oil
 1 cup Chopped celery
 1 Medium onion, chopped
 13 Cloves garlic, minced
 1 Medium eggplant, unpeeled, 1/4 inch dice
 15 oz Can whole tomatoes partially drained
 ¼ cup Sliced pitted olive, green or black
 1 dash Red wine vinegar
 2 tbsp Tomato paste
 2 tbsp Capers, chopped
 2 tbsp Fresh basil chopped or 2 tsp dried basil
 1 pinch Sugar
 Salt, to taste
 Black pepper, to taste

Directions

1

Preheat a large skillet or caste iron pan over high heat

2

Carefully drizzle in the oil (I like a generous amount to make it tasty) and immediately add the celery, onion, and garlic. Then add the eggplant. Saute for about 3 minutes, or until lightly browned

3

Reduce the heat to medium, and stir in the tomatoes, olives, vinegar, tomato paste, capers, basil, and sugar

4

Cover and simmer for 15 to 20 minutes, stirring occasionally, until the eggplant is very tender. Season to taste with salt and black pepper

5

Cool and serve at room temperature. Store and leftovers in an airtight container in the refrigerator for up to 3 days

Ingredients

 ½ cup Olive oil
 1 cup Chopped celery
 1 Medium onion, chopped
 13 Cloves garlic, minced
 1 Medium eggplant, unpeeled, 1/4 inch dice
 15 oz Can whole tomatoes partially drained
 ¼ cup Sliced pitted olive, green or black
 1 dash Red wine vinegar
 2 tbsp Tomato paste
 2 tbsp Capers, chopped
 2 tbsp Fresh basil chopped or 2 tsp dried basil
 1 pinch Sugar
 Salt, to taste
 Black pepper, to taste

Directions

1

Preheat a large skillet or caste iron pan over high heat

2

Carefully drizzle in the oil (I like a generous amount to make it tasty) and immediately add the celery, onion, and garlic. Then add the eggplant. Saute for about 3 minutes, or until lightly browned

3

Reduce the heat to medium, and stir in the tomatoes, olives, vinegar, tomato paste, capers, basil, and sugar

4

Cover and simmer for 15 to 20 minutes, stirring occasionally, until the eggplant is very tender. Season to taste with salt and black pepper

5

Cool and serve at room temperature. Store and leftovers in an airtight container in the refrigerator for up to 3 days

Notes

Plant-Based Eggplant Caponata
IngredientsDirections