Fructose Free Vegan Eggplant Caponata
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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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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)
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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