Eggplant Caponata

INGREDIENTS

1 ½ pound eggplant 
1 celery rib
1 medium red onion  
½ red bell pepper 
2 tablespoons capers, drained   
3 garlic cloves
¼ cup olive oil
1 14-ounce can crushed tomatoes 
2 tablespoons balsamic vinegar   
1 tablespoon sugar
Salt and pepper to taste   
Basil and toasted pine nuts, for garnish (optional) 

DIRECTIONS

  1. Dice eggplant into ½ inch cubes. Dice the red bell pepper into ½ inch cubes. Dice celery into ¼ inch cubes. Dice red onion into ¼ inch cubes. Mince the capers and garlic. 

  2. In a large saute pan, heat the olive oil over medium heat for 2 minutes. 

  3. Add the onion and saute for 5 minutes, stirring occasionally. Add the capers, celery and cook for 2 minutes. Add eggplant and bell pepper and saute for 10 minutes until the eggplant is soft and slightly browned. 

  4. Stir in the crushed tomatoes, balsamic vinegar, and sugar. Cover and simmer on low for 10 minutes, stirring once, until very tender. Season with salt and pepper to taste. Serve warm, garnished with chopped basil and toasted pine nuts. 

quick tips

  • Most eggplants’ deep purple color comes from a plant pigment called anthocyanin which can protect cellular damage in the body. 

  • Eggplants are also a good source of fiber which may help with soothing digestive issues.