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Lilly’s Table

 
 
© Lillys-Table.com Photo of Eggplant Caponata
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Eggplant Caponata

 

Often a condiment, we make this with a bit less vinegar to become a main vegetable dish that can be the star of the meal with a simple protein alongside. Add more vinegar to give it the more authentic bright taste of the eggplant spread.

Ingredients

  • 3 cups eggplant, in small chunks
  • 1 teaspoon salt
  • 1 cup onion, diced
  • 2 tablespoons olive oil
  • 2 cups tomato, diced
  • ¼ cup capers
  • ¼ cup green olives, minced
  • ½ cup fresh basil, torn in pieces
  • 3 tablespoons balsamic vinegar, more or less to taste
  • 1 pinch red pepper flakes, more to taste

Serving Size: 4 People

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Preparation Instructions

Place the eggplant cubes in a colander with a generous sprinkle of salt. Allow it to hang out and sweat out its bitter liquid for at least 10 minutes up to an hour.

Mince up the onion and place in a skillet over medium heat. Add a splash of the olive oil to the onions and saute until cooked through.

Rinse the eggplant and squeeze dry in your hands. Remove the onions, add a splash more olive oil and spread the eggplant in the pan. Sear on each side for just a couple of minutes until barely crisp & golden.

Once the eggplants are tender and cooked, return the onions to the pan. Add the tomatoes, olives and capers. Fold in the basil and finish with the vinegar and a bit of red chili pepper.

Taste. Add more salt and red chili pepper flakes if desired.