Italian Eggplant Caponata

Italian eggplant caponata (vegan, 40 min)

Servings: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min

Tags: Italian, caponata, eggplant, healthy, vegan

Ingredients

• 1.0 kg Eggplant
• 1.0 unit Red bell pepper
• 2.0 unit Celery
• 1.0 unit Onion
• 3.0 unit Garlic
• 400.0 g Canned diced tomatoes
• 3.0 tbsp Olive oil
• 2.0 tbsp Red wine vinegar
• 2.0 tbsp Capers
• 100.0 g Green olives
• 10.0 g Fresh basil (chopped finely)
• 1.0 tsp Salt

Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat. Add finely chopped onion and cook for about 5 minutes until translucent. Stir occasionally to prevent burning.
2. Add minced garlic and chopped celery, cooking for another 2-3 minutes until fragrant.
3. Introduce diced eggplant to the pan. Season with salt and black pepper, then cook for 8-10 minutes, stirring occasionally, until the eggplant is soft and slightly caramelized.
4. Add diced red bell pepper and canned tomatoes. Stir everything together and let it simmer on medium-low for 10 minutes. The mixture should become thick.
5. Pour in the red wine vinegar and stir well. Add capers, green olives, and sugar, mixing to combine. Allow everything to cook together for another 5 minutes.
6. Finally, fold in the chopped fresh basil and adjust seasoning if necessary. Serve warm or at room temperature.