Eggplant salad - caponata

The plantbased school 

prep ingredients

1

– tomatoes - eggplant - red onions - celery – olive oil extra virgin -- sugar - vinegar - olives - capers - pine nuts – parsley – salt and pepper to taste

eggplants

2

First, we cut the eggplant into dice. To do that, cut them in slices on the long side, then each of the slices in sticks, and each stick in dice.

SEASON eggplants

3

Transfer onto the baking tray and season with salt, pepper, and a drizzle of olive oil.

bake 'em

4

bake them for 30 minutes or until soft.

soffritto time

5

Chop red onion and celery finely (or give a quick blend in foodprocessor)

fry

6

fry in 2 tbsp olive oil on a pan

tomatoes

7

chop the tomatoes into small chunks OR use 1 can of pelati tomatoes

mix it 

8

mix it all together on medium heat

add flavour

9

add olives and capers - they bring incredible aroma to the sauce. Also, add vinegar and sugar, stir, then taste and adjust.

add eggplant

10

Once you are happy with the sauce, add in the baked eggplants, which by now, should be perfectly baked.

SET ASIDE

11

Stir well in the tomato sauce and finish cooking for about 5 mins. Then turn the heat off and let sit for at least 15 minutes, but better an hour or more, before serving it.

Eat

Best part - eat on bread, on a socca or with a frittata.

store

Store eggplant caponata in an airtight container in the refrigerator for up to 5 days.

STILL hungry?

Check out other dinner ideas (like a chickpea frittata) here ⬇️

The plantbased school