Preparation
25 minutes
Cook Time
25 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 2 Pure Flavor® Baby Eggplants, peeled and cut into half-inch cubes
- 12 oz Pure Flavor® Mini San Marzano Tomatoes
- 2 ¼ tbsp finely chopped celery
- ⅛ onion, finely chopped
- ⅛ garlic clove, minced
- 1 ½ green olives, pitted and coarsely chopped
- ½ tsp drained capers
- ⅛ tsp minced basil
- ¾ teaspoon balsamic vinegar
- 1 cup tomato sauce
- 1 cup chopped parsley
- ½ cup olive oil
Directions
Step 1
Heat half the olive oil in a large pan over medium heat. Add celery; cook, stirring often, until translucent. Add onion and garlic; do not let the garlic char. Cook for about 5 minutes or until onion become translucent. Remove ingredients from pan and set aside.
Step 2
Heat remaining olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned – 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato sauce and basil. Cook on a low to medium heat until eggplants absorb the sauce and ingredients are tender – about 8-10 minutes.
Step 3
Season caponata with remaining ingredients, to taste. Top with chopped parsley and serve!
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Baby Eggplants Breakfast Brunch Dairy Free Easy Meal Ideas Entrée Family Gluten Free Healthy Italian Low Carb Main Courses Meal Mini San Marzano Tomatoes Nut Free Paleo Plant-based Savory Soup Recipes Vegan Vegetarian Whole 30