Simple Eggplant Caponata. Easy and FULL of flavor. I discovered this recipe about two years ago when I was first transitioning to a plant-based diet. I was on a quest to find vegan recipes sans nuts and/or beans. And when you realize chickpeas are beans, it can be difficult. Of course Pinterest came to the rescue with Jamie Oliver’s Aubergine stew recipe. I will admit, eggplant can be daunting. BUT I don’t think you can go wrong with this Caponata. By using Rao’s Homemade Marinara Sauce I had on hand this recipe came together in 20 minutes. I will note I didn’t have celery and I subbed Kalamata olives for green olives but it was still AMAZING! Rinsing the capers and olives can make a big difference in the saltiness of this dish (don’t skip this step) and the fresh parsley really brings a fresh bright flavor.
Rao’s Homemade Marinara is the best tomato sauce you can buy and it is one of the only sugar-free, real ingredient, brands I’ve stumbled upon. I like to keep a jar on hand for those nights where you need a super easy and delicious dinner. Let me tell you, Rao’s is where it’s at.
Venture out, try something new and like always, let me know what you think! Ciao!
- 1 medium large eggplant cut into 1 inch cubes
- 1 red onion, thinly sliced
- 1-2 cloves garlic, minced
- ¼ cup celery, thinly sliced (optional)
- 3 Tbsp capers, drained
- ¼ cup green olives, chopped
- 1 Tbsp red wine vinegar (or quality herb vinegar)
- 1+ tsp monk fruit sweetener (or sweetener of choice) to balance acidity
- 1 cup tomato sauce (Rao's Homemade Marinara is my FAVORITE) or 1 can diced tomatoes
- ¼ cup fresh parsley for garnish
- slivered almonds for garnish (optional)
- Crushed red pepper flakes to taste (optional)
- Extra virgin olive oil for cooking
- Dice the eggplant and thinly slice the red onion and celery. Heat large pan over medium high heat and add olive oil. Saute the eggplant until golden brown. Add onion, garlic, and celery. Saute until onion is translucent.
- Meanwhile rinse the capers and olives to remove some of the excess sodium. Add capers and olives to the pan with the red wine vinegar. Let the vinegar evaporate and add the tomato sauce.
- Simmer for approximately 15 minutes. Taste and add sweetener as necessary to balance the acidity.
- Serve with freshly chopped parsley, slivered almonds and a dash of red pepper if you like a little extra spice.