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eggplant-caponata-recipe

Eggplant Caponata Recipe

A delicious and hearty vegan dish made with eggplant, tomatoes, and olives.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 medium eggplants diced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 tablespoon olive oil
  • 1 can diced tomatoes
  • ½ cup green olives sliced
  • 2 tablespoon capers drained
  • 2 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • to taste salt and pepper

Instructions 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced eggplant and cook until softened, about 10 minutes.
  3. Add chopped onion and minced garlic, cook until onion is translucent.
  4. Add diced tomatoes, green olives, capers, red wine vinegar, and sugar. Stir well.
  5. Simmer on low heat for 30 minutes, stirring occasionally.
  6. Season with salt and pepper to taste. Serve warm or at room temperature.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 400mg | Fiber: 6g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1.5mg

Keywords

Caponata, Eggplant, Vegan
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