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.
- 1 large eggplant, chopped into cubes
- 1 Tablespoon water
- 1 yellow onion
- 2 celery sticks, finely chopped
- 1 can, 6 oz, tomato paste
- 1 Tablespoon coconut palm sugar
- ¼ cup drained capers
- ¼ cup red wine vinegar
- 3 cups water
- salt and pepper to taste
- 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.
- Add the tomato paste, coconut palm sugar, 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…