Heartfelt Eggplant Caponata

This makes a perfect light dinner or lunch

This makes a delicious light dinner or lunch

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.

Heartfelt Eggplant Caponata
A Recipe by Diana Keuilian
INGREDIENTS
Serves 2

  • 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
INSTRUCTIONS

  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, coconut palm sugar, capers, vinegar, water, salt and pepper. Bring to a boil, then reduce heat. Simmer uncovered for 40 minutes, or until thick.
  3. Tip: Caponata tastes even better the next day — eat it chilled on bread for lunch.
NUTRITION

Calories: 188     Fat: 1     Carbohydrates: 44     Sodium: 446     Fiber: 15     Protein: 7.6    

 

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

Comments

  • Querino de Freitas June 15, 2015 at 9:41 pm

    I noticed your recipe call for 3 cups of water……is’nt this too much,,,,perhaps you made a mistake…..Querino

    • Diana June 19, 2015 at 8:34 pm

      Hi Querino The 3 cups of water is not a mistake. Since we simmer this for 40 minutes the liquid will reduce quite a bit and you’ll need all that water to begin with. Happy Cooking!

  • Mike October 29, 2015 at 9:45 pm

    I just discovered your site looking for eggplant recipes and see lots of other recipes I want to try. I want to make this Copanata but have a question about steaming the eggplant. Do I peel it, steam it whole, or cut in cubes or slices before or after steaming it?
    Thanks, Mike

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