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Eggplant Caponata That Is Paleo & Vegan

  6 rater(s)

This dish hits the top three flavor categories: sweet, sour, and salty. It is even better if you make this dish a day or two ahead of time and then refrigerate it to allow the flavors to intensify. Do this and you can thank us later.

  • Prep Time: 8m
  • Cook Time: 30m
  • Total Time: 38m


  • 2 tbsp. olive oil
  • 3 cloves garlic
  • 2 onions, finely diced
  • 4 c eggplants, chopped
  • 4 c tomatoes, chopped
  • 1 red bell pepper, thinly sliced
  • 3 tbsp. white vinegar
  • 2 tbsp. capers
  • 1/2 c chopped basil


  1. Warm a teaspoon of olive oil in a medium-sized frying pan over medium heat. Add the diced onions and garlic and saute for two minutes.
  2. While those are cooking, cut the eggplant into 1/2" cubes and then add them to the pan. Season with a little sea salt.
  3. Cook the eggplant for about 5 minutes, stirring occasionally. You can drizzle with a little more olive oil if the eggplant starts to look dry.
  4. Add the chopped tomatoes, bell pepper, and vinegar to the pan and let this simmer for about 15 minutes.
  5. Remove from the heat and stir in the capers and basil. You can serve right away or place in an airtight container to refrigerate for a few days. The choice is yours.