Vegan Eggplant Caponata Recipe

About this recipe

A vibrant and tangy Sicilian-inspired dish featuring tender eggplant, briny olives, and capers, perfect for a satisfying vegan dinner. Serve it chilled or at room temperature with crusty bread or over grains.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Kg Tomatoes 1kg
• 340G Cypressa Whole Black Olives
• 500 Ml Pommery Red Wine Vinegar, 500Ml
• - Silver Spoon Granulated Sugar
• - Tata Salt
• 75G Perello Capers In Salt, 75G

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. 2. Add 1/2 cup diced celery and 1/2 cup diced onions to the skillet. Cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
3. 3. Add 2 pounds of cubed eggplant to the skillet. Saute for 8-10 minutes, stirring frequently, until the eggplant is tender and lightly browned.
4. 4. Stir in 1 large diced tomato, 2 tablespoons of red wine vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Reduce the heat to low and cook for another 5 minutes, stirring occasionally.
5. 5. Remove the skillet from heat and stir in 1 tablespoon of capers and 1/2 cup of sliced green or black olives.
6. 6. Transfer the mixture to a serving dish, cover, and chill in the refrigerator for at least 1 hour before serving.
7. 7. Serve the caponata chilled or at room temperature as a side dish, appetizer, or topping for bread or grains.