Vegan Eggplant Caponata

Total time1 hr 30 min

Prep time20 min

Cook time40 min

4.9

(16)

This Sicilian-inspired sweet-and-sour stew is the kind of dish that tastes like it took all day, even though it comes together in a single skillet. Tender golden eggplant soaks up a deeply savory sauce of diced tomatoes, briny capers, green olives, and a splash of red wine vinegar balanced with just a touch of cane sugar — that agrodolce contrast is what makes caponata so addictive. Every ingredient here is naturally plant-based, so there's no swapping or substituting required; this is just good food that happens to be completely free of animal products. Salting and draining the eggplant before cooking is the move that keeps it from turning mushy, giving you pieces that are golden on the outside and silky all the way through. The recipe makes six servings, and it genuinely gets better as it sits, making it an ideal make-ahead dish for entertaining or meal prep. Torn fresh basil and toasted pine nuts scattered over the top right before serving add brightness and a little crunch that take it from weeknight dinner to something you'd proudly put on a table for guests.

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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)

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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