Eggplant (or aubergine) is the meat of the vegetable world! Versatile in a range of Mediterranean dishes and packed full of nutrients.
Eggplant Caponata
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Eggplant (or aubergine) is the meat of the vegetable world! Versatile in a range of Mediterranean dishes and packed full of nutrients.
Author:Cailie Ford
Ingredients
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1 tbsp extra virgin olive oil
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1 yellow onion, diced
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450g eggplant, cubed
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1 red capsicum, chopped
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3 garlic cloves, sliced
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2 tbsp capers
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2 tbsp raisins
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1 400g tin diced tomatoes
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2 tbsp apple cider vinegar
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2 tbsp Italian parsley, chopped
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Salt & pepper to taste
Directions
Heat oil in a large pot over medium heat. Add the onion & saute for about five minutes. Add the eggplant, capsicum, and garlic. Cook for another 10min, stirring occasionally.
Add the capers, raisins, tomatoes, and vinegar. Stir & season with salt & pepper. Cover the pot with a lid and lower the heat to a simmer. Simmer for about 15-20min, stirring occasionally.
Adjust the seasoning to your taste. Transfer to a serving bowl & top with parsley. Enjoy!
