Citric Acid Free Paleo Eggplant Caponata

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Citric Acid Free Paleo Eggplant Caponata

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Ingredients

6 servings

1 large eggplant (about 1 ½ lb), cut into ¾-inch cubes
1 ½ tsp kosher salt, divided
¼ cup extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 stalks celery, thinly sliced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, with juices
½ cup green olives, pitted and roughly chopped
3 tbsp capers, drained and rinsed
3 tbsp red wine vinegar
1 tbsp honey
¼ tsp black pepper
¼ cup fresh basil leaves, torn
2 tbsp pine nuts, toasted (optional)

Instructions

1
Toss the eggplant cubes with 1 tsp of the kosher salt in a colander and let them sit for 20–30 minutes, until moisture beads on the surface. Pat thoroughly dry with paper towels.
2
Heat 3 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only every 2–3 minutes, for 8–10 minutes total, until the cubes are golden brown on most sides and tender when pierced with a fork. Transfer to a plate and set aside.

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