This oil-free eggplant caponata recipe is a must-have for Italian foodies. With chunks of eggplant, olives, and capers in a thick tomato sauce, it is perfect for plant-based eating. A great dish for summer!
In a wide pan, combine the eggplant, onion, and a pinch of salt over medium-high heat. Saute until golden brown around the edges, about 15 minutes. Add the crushed red pepper, celery, and garlic. Saute until aromatic, 1-2 minutes.
Clear out a space in the center of the pan. Add the tomato paste to that spot. Cook the paste over medium-high heat until starting to dark and caramelize. This is called “to singe” the paste and only takes a couple of minutes.
Add the water to the pan. Use a wooden spoon to scrape up any bits from the bottom of the pan. Add the red wine vinegar, capers, and olives. Bring the sauce to a simmer. Cook at least 45 minutes, until thick.
Add the basil just minutes before serving. Check seasoning and enjoy!
Notes
Medium Ready in: 60 minutes Yield: 6 cups Servings: 12