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EGGPLANT OLIVE DIP CAPONATA

  • Author: Kelly
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 4-6 1x

Description

EGGPLANT OLIVE DIP CAPONATA – Healthy version of the Sicilian salad. Vegan and gluten-free


Ingredients

Scale
  • 1 large eggplant, cubed
  • 1/4 cup extra virgin olive oil
  • 1 cup water
  • 1 large onion, chopped
  • 1 (18 oz.) can of diced tomatoes
  • 1/2 cup green (or kalamata for a stronger taste) olives
  • 1/4 capers, rinsed
  • 2 tbsp paprika.
  • Salt & black pepper to taste
  • Extra virgin olive oil
  • Chopped fresh herbs such as parsley, mint or basil
  • Pine nuts for toppings

Instructions

  1. In a large pot or instant pot, sautee onions with water and oil for 5 minutes on high heat.
  2. Add cubed eggplant and cook for 5 minutes, stirring often so it doesn’t burn.
  3. Add the tomato can and seasoning. Cover and cook on low heat for 30 minutes.
  4. Eggplant and onion have to be soften by the tomato sauce.
  5. Add olives and capers. Stir well.
  6. If too watery, increase the heat and cook for another 15-20 minutes until water it totally absorbed.
  7. Top with herbs and pine nuts and serve on hummus or by itself.