Anti Inflammatory Vegan Eggplant Caponata

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Anti Inflammatory Vegan Eggplant Caponata

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Ingredients

6 servings

1 ½ lb eggplant (about 1 large), cut into ¾-inch cubes
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1 tsp kosher salt, plus more to taste
5 tbsp olive oil, divided
3 stalks celery, thinly sliced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
⅓ cup green olives, pitted and roughly chopped
3 tbsp capers, drained
3 tbsp red wine vinegar
1 tbsp organic cane sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid cane sugar, please tap it and change its rating to Red.
¼ tsp black pepper

For serving

¼ cup fresh basil leaves, torn (optional)
2 tbsp pine nuts, toasted (optional)

Instructions

1
Toss the eggplant cubes with 1 tsp kosher salt in a colander and let drain over the sink for 20 minutes. Pat dry thoroughly 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 and cook, stirring occasionally, until golden brown on most sides and tender throughout, about 8–10 minutes. Transfer to a plate and set aside.

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