Eosinophilic Esophagitis Friendly Vegan Eggplant Caponata
Total time1 hr 30 min
Prep time20 min
Cook time40 min
4.9(16)
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Learn more →Ingredients
6 servings
- 1 ½ lb eggplant (about 1 large), cut into ¾-inch cubes
- 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
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
- 2 tbsp pine nuts, toasted (optional)
Can be omittedpine nuts
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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