Tomato and Eggplant Caponata
Tomato and Eggplant Caponatan is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 86 calories, 2g of protein, and 5g of fat. This recipe serves 10 and costs 82 cents per serving. If you have ground cumin, eggplants, capers, and a few other ingredients on han
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 tablespoons capers
- 0.5 teaspoon cayenne
- 2 stalks celery
- 1 teaspoon curry powder
- 2 medium eggplants
- 1 large handful parsley
- 1 clove garlic
- 1 teaspoon ground cumin
- 10 servings ground pepper
- 2 jalapeños
- 0.6666667 cup kalamata olives
- 2 tablespoons olive oil
- 1 small onion
- 0.5 teaspoon sea salt
- 2 teaspoons sea salt
- 3 large tomatoes
Instructions
- 1
Place the eggplant cubes in a strainer and sprinkle with the salt.
- 2
Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside.
- 3
Heat 1 tablespoon of the olive oil in a medium heavy-bottomed saucepan over medium heat. When hot, add the onion, celery and garlic and saut for 5 to 10 minutes or until the vegetables are tender.Now add the tomatoes, jalapeos, cumin, curry powder and cayenne and simmer for another few minutes, stirring often. Next add the vinegar, capers, olives and brown sugar if using to the pan Continue to simmer for another 5 to 10 minutes.
- 4
Heat the remaining tablespoon of olive oil in a frying pan over medium heat. When hot, toss in the eggplant cubes and stir for 5 minutes or until lightly browned.
- 5
Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning.
- 6
Remove from heat and let cool to room temperature.
- 7
Garnish with parsley and serve with flatbreads or toasted pitas.