Vegetable Caponata

Caponata is a vibrant, tomato-based eggplant dish studded with olives and capers. It’s served as a condiment or side, but would go nicely as a light lunch or dinner.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Italian, Vegan

Diet: Vegan

Keyword: eggplant recipes

Servings: servings

Calories: 126kcal

Ingredients

2 medium eggplants cut into cubes
1 celery stick chopped
1 medium red onion peeled and sliced
2 cloves garlic minced
1 red bell pepper diced
14 oz tinned tomatoes
½ cup black olives, pitted or green olives, pitted
2 tablespoons capers
2 tablespoons balsamic vinegar
1 tablespoon monk fruit sweetener or other low carb sweetener
¼ teaspoon red pepper flakes
½ teaspoon salt
2 tablespoons olive oil

Instructions

Heat the olive oil in a large pan over a medium heat. Add the eggplant, onion, celery and peppers and saute until the vegetables are tender, about 10 minutes
Add the garlic and continue to saute for another 5 minutes.
Add the olives, capers, vinegar, sweetener, tomatoes, red chili flakes salt, and pepper to the pan and stir to combine
Reduce the heat to low and simmer for an additional 10-15 minutes, until the mixture has thickened
Serve the caponata warm or at room temperature, as a side dish or topping for low carb noodles with fresh basil leaves.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition