Vegan Eggplant Caponata Recipe
This gluten free, vegan, vegetarian eggplant caponata is simply amazing. With no sugar or oil, you will be shocked how delicious this tastes.
This is now going to be one of my stable foods. I was a little worried about the olives, but it turned out perfect.
- Prep: 15 min
- Cook: 30 min
- Yields: 4-6 servings
- 2 medium eggplants
- 1 onion
- 1 green bell pepper
- 1 stalk of celery (about 10 slices)
- 7 cloves of garlic
- about 3/4 cup pitted kalamata olives
- 3/4 cup pitted green olives
- 1/2-2 cups water
- 8 oz can tomato sauce (check to make sure it is just basic ingredients! Some cans have high fructose corn syrup)
- 6 oz tomato paste
- 2-3 TBSP red wine vinegar
- 1/2 tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- 1 boule of sourdough bread
- hot sauce to taste
- Dice the eggplant, onion, green pepper, and celery into bite size cubes. Mince the garlic.
- Heat up 1/2 a cup of water in a large skillet until it is boils. Set it to simmer and add the above vegetables. Sauté until the veggies are translucent. If all the water burns off, add more. If it keeps burning off, you may have your burner set too high.
- Chop up the olives.
- Add the tomato sauce, tomato paste, olives, vinegar and oregano to the pan with the vegetables. Mix well and bring to a slight boil. Then reduce the heat and cover. Simmer for 30 minutes, stirring frequently.
- Served on sourdough bread slices, or by itself. I am tempted to even try roasting some eggplant slices and serving it on that.
Note: This dish can be eaten warm, at room temperature, or cold. Store in refrigerator, always better the next day. Thank you to Nutritionicity.com for the inspiration from her Eggplant Caponata recipe.