Heartfelt Eggplant Caponata

Caponata is a cooked vegetable salad made with eggplant, tomato and capers. This is the perfect recipe to turn to if you have a large eggplant that you want to make something tasty out of.

Serve it hot or cold along side crusty whole wheat bread.

This recipe was inspired by Colleen Patrick-Goudreau’s recipe in The Vegan Table.

Here’s what you need:

• 1 large eggplant
• 1 Tablespoon water
• 1 yellow onion
• 2 celery sticks, finely chopped
• 1 can, 6 oz, tomato paste
• 1 Tablespoon Sucanat
• 1/4 cup drained capers
• 1/4 cup red wine vinegar
• 3 cups water
• salt and pepper to taste

1. Steam the eggplant until soft, about 15 minutes. Heat the tablespoon of water in the bottom of a soup pot, and saute the onion and celery for 10 minutes. Add eggplant and saute another 3 minutes.
2. Add the tomato paste, sucanat, capers, vinegar, water, salt and pepper. Bring to a boil, then reduce heat. Simmer uncovered for 40 minutes, or until thick.

Tip: Caponata tastes even better the next day — eat it chilled on bread for lunch.

Did you try this recipe? Let me know how you liked it below…