Eggplant Caponata (Gluten-Free, Vegan, Sugar-Free

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 stalks Celery
  • 2 Eggplants, medium
  • 1 Garlic (about 5-7 cloves, small bulb
  • 1 Green pepper, medium
  • 1 Onion, medium
  • 1/4 tsp Oregano, dried

• Canned Goods

  • 6 oz Tomato paste

• Condiments

  • 3 drops Hot sauce
  • 3/4 cup Kalamata olives, pitted
  • 8 oz Tomato sauce

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 2 tbsp Red wine vinegar

• Deli

  • 3/4 cup Green salad

Found on nutritionicity.com

Description

Directions

• 1) Dice eggplant, onion, green pepper, and celery to approx. 1/4 to 1/2 inch cubes. Mince garlic.
• 2) Pour olive oil into large skillet on medium flame and heat.
• 3) Once oil and pan are hot, add diced vegetables and sauté until vegetables are translucent.
• 4) Chop kalamata olives and green olives length wise - some in halves and some in quarters.
• 5) Add tomato sauce, tomato paste, olives and vinegar to pan with sautéed vegetables. Mix well, cover and reduce heat. Simmer 30 minutes, stirring frequently.
• 6) Stir in hot sauce, oregano, salt and black pepper.
• 7) Serve on baguette slices, crackers, or fresh bread. Can be eaten warm, at room temperature, or cold. Store in refrigerator. After 24 hours the flavors will have blended nicely, but its delicious when served before 24 hours as well. This dish will keep at least one week.

Nutrition