Gluten free

Dairy free

Vegetarian

Vegan

Tomato and eggplant caponata

Name: Tomato and eggplant caponata
Total time: 45 min
Yield: 10 servings
Ingredients: 2 Tbsps balsamic vinegar; 1 Tbsp brown sugar; 2 Tbsps capers; 0.5 tsps red pepper powder; 2 stalks celery; 1 tsp madras curry powder; 2 medium eggplant; 1 large handful fresh parsley; 1 clove garlic; 1 tsp cumin; 10 servings black pepper; 2 jalapeno; 90 ml kalamata olives; 2 Tbsps olive oil; 1 small onion; 0.5 tsps sea salt; 3 large tomatoes

A gluten-free and vegan side dish made with eggplants, capers, and ground cumin. This dish is rich in vitamins and minerals, and is perfect for serving as a side during summer gatherings.

Ingredients

balsamic vinegar

2 Tbsps

brown sugar

1 Tbsp

capers

2 Tbsps

red pepper powder

0.5 tsps

celery

2 stalks

madras curry powder

1 tsp

eggplant

2 medium

fresh parsley

1 large handful

garlic

1 clove

cumin

1 tsp

black pepper

10 servings

jalapeno

kalamata olives

90 ml

olive oil

2 Tbsps

onion

1 small

sea salt

0.5 tsps

tomatoes

3 large

Method

Place the eggplant cubes in a strainer and sprinkle with the salt.
Let stand for 1 hour. Rinse and pat dry with a clean tea towel. Set aside.
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.
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.
Add the eggplant to the tomato mixture. Continue to simmer for another 10 minutes and taste for seasoning.
Remove from heat and let cool to room temperature.
Garnish with parsley and serve with flatbreads or toasted pitas.

Nutrition:

90 kcal

Carbs

12 g

Fat

4 g

Protein

1 g

Share recipe: