Our very own Green Button Farm client, nutritionist to the stars (or anyone in the triangle), and good friend, Ryan Sobus, actually made this at a cooking demo yesterday. She said it was it was awesome, but I will let you be the judge!

Eggplant Caponata

  • 2 cups cherry tomatoes
  • 3 Tbsp olive oil
  • 1 med. yellow onion
  • 4 cloves garlic
  • 1 med. eggplant
  • 1 med. Yellow bell pepper
  • 1 med. Green bell pepper
  • 3 oz. tomato paste
  • 1/4 cup red wine vinegar
  • 2 Tbsp sugar
  • 1/4 cup water
  • 1/4 bunch fresh basil
  • 1/4 tsp crushed red pepper
  • 1/4 bunch fresh parsley


Preheat oven to 450 degrees and roast cherry tomatoes for 12min.  Set

aside.  Dice the onion and mince the garlic. Place them in a large pot
with 3 Tbsp of olive oil and cook over medium heat until softened
(about 5 minutes).

While the onion and garlic are cooking, wash the eggplant and cut into
1/2 to 3/4 inch cubes. Add the eggplant cubes to the pot with the
onion and garlic and continue cooking. Add a pinch of salt to help the
moisture come out of the eggplant.

Wash and dice the yellow bell pepper and green bell pepper. Add to the
pot with the other vegetables and continue cooking until all of the
vegetables have begun to soften (5-10 minutes).

Add the roasted tomatoes, tomato paste, vinegar, sugar, water, basil,
crushed red pepper and capers to the pot. Give everything a good stir.
Taste the mixture and add more salt and pepper as needed (I added
about 1/2 tsp of salt). Let the mixture simmer over low heat for about
15 minutes to further break down the vegetables.

Roughly chop about 1/4 bunch of parsley. When the caponata is finished
cooking, turn off the heat and stir in the fresh parsley.

Uses:  Add to cooked pasta, top onto whole grain crusty bread or use
as a topping for fish or chicken.   Use leftovers over eggs the next

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