I make this on any given weeknight when I want something divine, but can’t really come up with an actual meal idea. What’s great about caponata is that you don’t necessarily have to have absolutely every single vegetable that typically goes in it, though eggplant is key. So, while I typically make this at home with my husband, I made it for my mother last time I visited. And she loved it, hence the “oh, it looks good,” in the video : )

Oh, and one more note on the caponata, you really should make it and bring it to a dinner party as an appetizer on really crusty bread and watch people be all like, “OMG I thought vegans just ate vegetables.” HAHAHA. It is just vegetables you morons LOL. But for reals, there is nothing not to love about this dish vegan or not. And while it’s not a stretch to come up with your own version by combining different takes from a gazillion chefs, I just had to put this out because again, it’s amore!

Caponata

PREP TIME: 40 minutes | COOK TIME: 1 hour

• 2 medium sized eggplants
• 1 red pepper
• 2 zucchini
• 1 onion
• 2 celery stalks
• 3-4 ripe Roma tomatoes
• ½ cup Kalamata olives, halved
• ¼ cup capers
• ¼-½ cup red wine
• Olive oil
• Salt and pepper
• 1 bay leaf
• ½ cup fresh parsley, finely chopped
• ½ cup fresh basil, finely chopped OR substitute 2 TBS Italian seasoning for fresh
• ¼ cup roasted pine nuts

Cut eggplant into cubes and “salt” it by placing in a calendar in the sink and sprinkling with salt. Let it sit for about 10-15 minutes then rinse thoroughly and pat dry. Salting it helps draw out the excess liquid so your dish doesn’t get quite as soupy. Not a necessary step but one I prefer. Heat oven to 400 degrees. Once eggplant is dried, spread evenly on a baking sheet, sprinkle with olive oil and roast for 25 minutes. Meanwhile, cut remaining vegetables into same size hunks and sautė in an oven-safe dish (like a covered Dutch Oven) olive oil until soft, about 10 minutes. Add garlic, olives and capers and sautė for another 2-3 minutes. Add red wine and simmer for 5-7 minutes. Gently fold in the roasted eggplant, add salt and pepper, bay leaf, herbs, and cook covered for 30-40 minutes. When serving, sprinkle with pine nuts. That’s it. Serve with crusty bread and a good bottle of wine … leftovers are fabulous added to pasta, or used to top off seafood or added into a grain bowl for a distinctive Mediterranean flare. Enjoy!!

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.