Nickel Allergy Friendly Paleo Eggplant Caponata

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Nickel Allergy Friendly Paleo Eggplant Caponata

About Fig

Fig 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 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
See all
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
2 tbsp pine nuts, toasted (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!