Easy Caponata (quick and without tomatoes)
Sweet and sour, with lots of olive oil, this caponata is my favorite vegan eggplant recipe.
Servings: 4 -6 people
Calories: 116kcal
Ingredients
- 1 large eggplant cubed
- 1 large yellow onion sliced
- 2 small or 1 medium red bell pepper, sliced
- 2 small or 1 medium yellow bell pepper, sliced
- 3 cloves of garlic chopped
- ⅓ cup balsamic vinegar
- ¾ cup olive oil
- 1 teaspoon salt
- 2 tablespoon brown sugar
- About ¼ cup fresh oregano or 1 ½ teaspoon dried oregano leaves
- 1 teaspoon chili powder optional
Instructions
- Gather all the ingredients. Wash clean eggplant and bell peppers, then dice the eggplants in small cubes and slice the bell peppers. Peel and slice the onion, peel and chop the garlic cloves.
- In a medium pan, start by frying garlic and onion with olive oil for 2 minutes on high heat. Add the bell peppers and eggplant and stir until the eggplants absorb a good amount of olive oil.
- Add balsamic vinegar, salt, sugar, oregano, and chili powder if using it, and stir to combine everything. Cook for 30 minutes on medium-low heat, stirring every 5 minutes to prevent caponata from burning at the bottom.
- Check for salt, adding more if needed. It’s done when eggplant cubes are soft.
- Wait for it to cool before serving.
Nutrition
Serving: 1g | Calories: 116kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 137mg | Fiber: 2g | Sugar: 4g
