Mediterranean Eggplant Caponata (Vegan, Gluten-Free, Soy-Free)

Mediterranean Eggplant Caponata (Vegan, Gluten-Free, Soy-Free)
This tasty dip comes from the makers of American Vintage Wine Biscuits, the only handmade crackers on the market. This recipe can double as an entrée when tossed with pasta.Ingredients
  • ¼ cup olive oil
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 medium eggplant, unpeeled, ¼ inch dice
  • 1-14 ounce can whole tomatoes partially drained.
  • ¼ cup sliced pitted olives, green or black
  • ¼ cup red wine vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons capers, chopped
  • 2 tablespoons fresh basil chopped or 2 teaspoons dried
  • Dash sugar
  • Salt and pepper to taste
  1. Preheat a large skillet or cast iron pan over high heat. Carefully add oil and immediately add celery, onion, and garlic then eggplant. Sauté about 3-4 minutes until lightly browned, stirring occasionally.
  2. Reduce heat to medium, add remaining ingredients and stir to combine. Cover and simmer 15-20 minutes, stirring occasionally, until eggplant is very tender. Cool and serve at room temperature. Serve with wine biscuits.
Can be made up to 2 days ahead.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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