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