Eosinophilic Esophagitis Friendly Paleo Eggplant Caponata
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Learn more →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
- 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)
Can be omittedpine nuts
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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