Fructose Free Classic Caponata
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 ½ lb eggplant (about 1 large), cut into ¾-inch cubes
- 1 tsp kosher salt, plus more to taste
- ⅓ cup olive oil, divided
- 3 stalks celery, sliced ¼-inch thick
- 1 medium yellow onion, diced
- 3 cloves garlic, thinly sliced
- 1 can (14 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- ⅓ cup green olives, pitted and roughly chopped
- 3 tbsp capers, drained
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Toss the eggplant cubes with 1 tsp kosher salt in a colander and let them drain over the sink for 20 minutes. Pat thoroughly dry with paper towels.
- 2
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden brown on most sides and just tender, about 8–10 minutes. Transfer to a plate with a slotted spoon.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!