Eggplant Caponata

Eggplant is the sponge of the vegetable universe- it’s so versatile and takes on other flavors very well.  I like to think that makes up for it not having a ton of nutritional plus sides. One of my favorite recipes (not fried or covered in breadcrumbs!) is to make it into a simple relish. I usually make this for dinner parties or just to top on my pasta. It’s a great sauce substitute and is easy to make, despite the number of ingredients. Add 1 tbsp of capers if you please- I never have any on hand but it does make it tastier!

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Caponata is especially good on toasted pita.

Eggplant Caponata

  • 2 small eggplants, peeled and sliced into thick half moons
  • 1 large red pepper, chopped
  • 1 medium onion, chopped
  • 3 medium tomatoes, thickly sliced
  • 3 cloves garlic
  • Olive oil
  • 1 tbsp tomato paste
  • 1-2 tbsp red wine vinegar
  • Red chili pepper flakes
  • Salt and pepper to taste
  1. Salt the eggplant slices and let sit for 10 minutes.
  2. While the eggplant is sweating out the bitterness, generously brush the peppers, tomatoes, onions and garlic cloves with olive oil. Roast for 10 minutes until tender. Transfer to a bowl.
  3. Pat the eggplant dry with a paper towel and place on a greased baking sheet. Generously coat with olive oil. Roast for 10 minutes, until tender. Add the eggplant to the bowl.
  4. Mix the vinegar, the tomato paste, the chili flakes with the roasted vegetables. Blend with an emulsion blender or food processor until mostly chunky. Season with salt and pepper to taste. Serve at room temperature with crostini or pita. Enjoy!

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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