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    You are at:Home»Dairy-Free Recipes»Appetizers»Eggplant Caponata that’s Naturally Plant-Based, Allergy-Friendly, and Delicious

    Eggplant Caponata that’s Naturally Plant-Based, Allergy-Friendly, and Delicious

    2
    By Alisa Fleming on August 11, 2020 Appetizers, Dairy-Free Recipes, Sauces

    Eggplant Caponata is a Sicilian relish that’s similar in some ways to French Ratatouille, but it’s tangier and a little less chunky. It’s also naturally dairy-free, gluten-free, vegan, paleo, and allergy-friendly, and quite versatile.

    Plant-Based Eggplant Caponata Recipe and How to Serve It (naturally dairy-free, egg-free, gluten-free, nut-free, soy-free, vegan, plant-based, and paleo)

    How to Serve Plant-Based Eggplant Caponata

    You can enjoy Eggplant Caponata as an appetizer with baguette or crackers, or use it as a main dish feature. It is traditionally served with fish dishes, as an accompaniment. But it also pairs well with chicken and roasted potatoes. Another idea is to serve it over pasta or rice, and keep it plant-based by adding chickpeas.

    Or you can bake this caponata atop flatbread or a pizza crust. I recommend sprinkling on some baby spinach leaves just before you bake it!

    We originally shared this recipe way back in 2006, but I’ve given the recipe and post a big update. Now it’s easier to find and enjoy today!

    Plant-Based Eggplant Caponata Recipe and How to Serve It (naturally dairy-free, egg-free, gluten-free, nut-free, soy-free, vegan, plant-based, and paleo)

    Special Diet Notes: 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, paleo, and vegetarian.

    Plant-Based Eggplant Caponata
     
    Print
    Prep time
    15 mins
    Cook time
    23 mins
    Total time
    38 mins
     
    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!
    Author: American Vintage Wine Biscuits
    Recipe type: Appetiser
    Cuisine: Italian
    Serves: about 3 to 4 cups
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

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    For More Dairy-Free Recipes, Get Eat Dairy Free!

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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    2 Comments

    1. Ronda on September 8, 2020 12:56 pm

      Oh my goodness. I made this using the last of my fresh tomatoes and eggplant. It is delicious. But I made a lot! Can I freeze it?

      Reply
      • Alisa Fleming on September 8, 2020 2:33 pm

        Glad you enjoyed it Ronda! I haven’t frozen caponata myself, but have read that it freezes well.

        Reply

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