Add This Eggplant Recipe to Your Whole30 Meal Plan
Traditionally, Eggplant Caponata is served at room temp or chilled, spooned over crusty bread, but for this light, Whole30-friendly version, we’re leaving out the refined carbs and serving up this delicious and filling Sicilian eggplant stew on its own, au naturel. If you’re looking to add some protein, you can enjoy the caponata with a fried or soft-boiled egg. The beauty of this dish — aside from its vibrant colors and wholesome ingredients — is how quickly it comes together and that it can be made ahead of time, perfect for busy weeknights.
Ingredients:
Serves 4
- 3 Tablespoons olive oil
- 1 large eggplant, cubed into 1/2 inch chunks
- 1 medium-sized onion, diced
- 3 garlic cloves, finely chopped
- 3 Tablespoons red wine vinegar
- 10 kalamata olives, chopped
- 2 Tablespoons capers
- (1) 14-ounce can diced tomatoes (preferably organic)
- salt and freshly cracked black pepper
- 1/4 cup basil leaves, chopped
- 3 Tablespoons pine nuts, toasted
Instructions:
1. Heat olive oil in a large heavy pot over a medium-high flame (a dutch oven is great for this recipe). Add the cubed eggplant and sauté until lightly golden, about 5 minutes, stirring occasionally. Add the diced onion and chopped garlic and cook for another 3-4 minutes, or until the onion is fragrant and translucent.
2. Pour in the red wine vinegar to deglaze the bottom of the pot. Once the liquid evaporates slightly, fold in the chopped olives, capers and diced tomatoes. Lower the flame, cover the pot and simmer for about 12-15 minutes, or until the eggplant is fork-tender.
3. Season the caponata to taste with salt and freshly ground black pepper, and fold the chopped basil leaves into the pot.
4. Serve the caponata warm with the toasted pine nuts sprinkled over the top.
Heat olive oil in a large heavy pot over a medium-high flame (a dutch oven is great for this recipe). Add the cubed eggplant and sauté until lightly golden, about five minutes, stirring occasionally. Add the diced onion and chopped garlic and cook for another 3-4 minutes, or until the onion is fragrant and translucent.Pour in the red wine vinegar to deglaze the bottom of the pot. Once the liquid evaporates slightly, fold in the chopped olives, capers and diced tomatoes. Lower the flame, cover the pot and simmer for about 12-15 minutes, or until the eggplant is fork-tender. Season the caponata to taste with salt and freshly ground black pepper, and fold the chopped basil leaves into the pot.Serve the caponata warm with the toasted pine nuts sprinkled over the top.
We’re closing the door on summer with this Eggplant Caponata, loaded with fresh, end-of-summer produce to get ready for fall!
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