Fructose Free Classic Eggplant Caponata
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Learn more →Ingredients
6 servings
- 1 large eggplant (about 1 ½ lb), cut into ¾-inch cubes
- 1 tsp kosher salt, plus more to taste
- ⅓ cup olive oil, divided
- 3 stalks celery, thinly sliced
- 1 medium yellow onion, finely 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 granulated sugar
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
- crusty bread or crackers, for serving (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 — work in two batches if needed to avoid crowding — and cook, stirring occasionally, until golden brown on most sides and just tender, about 8–10 minutes per batch. Transfer to a plate with a slotted spoon.
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