Mediterranean Eggplant Caponata


Special Diet Notes: Mediterranean Eggplant Caponata

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Mediterranean Eggplant Caponata
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.
  • 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.
  2. Carefully add oil and immediately add celery, onion, and garlic then eggplant.
  3. Sauté about 3-4 minutes until lightly browned, stirring occasionally.
  4. Reduce heat to medium, add remaining ingredients and stir to combine.
  5. Cover and simmer 15-20 minutes, stirring occasionally, until eggplant is very tender.
  6. Cool and serve at room temperature. Serve with wine biscuits, bread, or over pasta.
Can be made up to 2 days ahead.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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