Plant-Based Eggplant Caponata
Prep time
Cook time
Total time
Serve with crackers or baguette as an appetizer relish or use it as the base for a main dish. See my notes in the post above for ideas!
Recipe type: Appetiser
Cuisine: Italian
Serves: about 3 to 4 cups
  • ¼ cup olive oil
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 2 to 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 basil
  • Dash sugar
  • Salt, to taste
  • Black pepper, to taste
  1. Preheat a large skillet or cast iron pan over high heat.
  2. Carefully drizzle in the oil and immediately add the celery, onion, and garlic. Then add the eggplant. Sauté for about 3 minutes, or until lightly browned.
  3. Reduce the heat to medium, and stir in the tomatoes, olives, vinegar, tomato paste, capers, basil, and sugar.
  4. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the eggplant is very tender. Season to taste with salt and black pepper.
  5. Cool and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe by Go Dairy Free at