Paleo Eggplant Caponata
This Sicilian-inspired vegetable stew is the kind of dish that proves whole-food eating never has to feel like a compromise. Golden, tender eggplant gets simmered low and slow with tomatoes, briny olives, capers, and a splash of red wine vinegar balanced by a touch of honey — the result is deeply savory, a little tangy, and genuinely complex in flavor. The salting step draws out moisture from the eggplant before it ever hits the pan, which is what gives you that beautifully caramelized exterior instead of a soggy, oil-soaked cube. Every ingredient here is naturally grain-free and unprocessed, so there's no need to audit labels or swap anything out — it just works as written. Torn fresh basil stirred in at the end keeps things bright, and optional toasted pine nuts add a satisfying crunch if you want a little extra richness. It makes six servings and actually improves as it sits, making it a brilliant make-ahead option for the week. Serve it at room temperature alongside grilled protein, spoon it over cauliflower rice, or eat it straight from the pan — no judgment here.
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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)
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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