Sicilian Eggplant Caponata

Name: Sicilian Eggplant Caponata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Fresh basil (can be stirred in after caponata is cooked and cooled) OPTIONAL; 2 Tbsps capers; 4 or more garlic cloves, chopped (Used 2 tsp. chopped fresh garlic); 1 large globe eggplant, tip and tail trimmed, skin on, diced into very small pieces; 1 serving Kalamata olives (can be added with the tomato) OPTIONAL; 1 Tbsp olive oil; 1 large onion, diced (I used 1 cup frozen); 1 serving Toasted pine nuts (these are traditionally used to sprinkle on top) OPTIONAL; 3 Tbsps red wine vinegar; 1 serving Salt & pepper to taste; 2 larges fresh tomatoes, diced small

Sicilian Eggplant Caponata might be just the side dish you are searching for. This gluten free, primal, and whole 30 recipe serves 1. One serving contains 498 calories, 13g of protein, and 26g of fat. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up olive oil, capers, salt & pepper, and a few other things to make it today.