Eggplant Caponata

Name: Eggplant Caponata
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps brined capers, drained; 1 rib celery rib, finely chopped; 454 grams eggplant, peeled and cut into 1/3-inch dice; 1 Hass avocado, diced; 59 milliliters extra-virgin olive oil; 1 medium onion, finely chopped; 1 teaspoon pine nuts; 2 Tbsps red wine vinegar; 4 servings Salt and freshly ground pepper; 2 teaspoons sugar; 1 medium tomato, finely chopped

You can never have too many side dish recipes, so give Eggplant Caponatan a try. This recipe makes 4 servings with 260 calories, 3g of protein, and 22g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of wine vinegar, sugar, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a small bowl, cover the capers with water and let soak for 15 minutes; drain.

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Capers

Water

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Bowl

Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil.

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Olive Oil

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Frying Pan

Add the eggplant and cook over moderately high heat until the bottom browns, 5 minutes. Stir and cook until browned all over, 10 minutes longer.

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Eggplant

Transfer the eggplant to a bowl.

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Eggplant

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Bowl

Add the remaining 1 tablespoon of olive oil, the onion and celery to the skillet. Cover and cook over low heat, stirring occasionally, for 10 minutes.

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Olive Oil

Celery

Onion

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Frying Pan

Add the tomato, cover and cook until soft, about 5 minutes.

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Tomato

In a saucepan, simmer the vinegar and sugar to dissolve the sugar.

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Vinegar

Sugar

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Sauce Pan

Add the pine nuts and capers and cook for 1 minute.

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Pine Nuts

Capers

Return the eggplant to the skillet. Stir in the vinegar mixture and cook over low heat for 3 minutes. Season with salt and pepper and transfer to a bowl.

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Salt And Pepper