Eggplant Caponata

This is a colorful mix of Mediterranean vegetables which can be served as a side dish, appetizer or a topping for fish and chicken.

Ingredients 

1 eggplant (chopped into 1/2” dice)

1 zucchini (chopped into 1/2” dice)

1/4 onion  (or more) (chopped into 1/2” dice)

2-3 cloves of garlic (minced) 

1 red or yellow pepper (chopped into 1/2” dice) 

1 TBS capers 

1/4 cup chopped pitted kalamata olives 

2 TBS balsamic vinegar 

1 cup tomato sauce (Marinara) *

Fresh chopped oregano, thyme, parsley 

Olive oil or coconut oil for frying 

Salt & pepper 

Directions 

Heat the frying pan on Med-high heat. Add the oil. 

Saute the onion for 2-3 minutes, add the garlic and saute 1 more minute. 

Add the chopped eggplant and zucchini and saute for a few minutes (6-8). 

Add the chopped peppers and saute 2-3 minutes. 

Add the capers, olives and tomato sauce and heat, stirring till tomato juice is absorbed by the vegetables.

Remove from heat and add the balsamic vinegar and fresh herbs and salt and pepper to taste. Serve as a side dish, or on top of fish or chicken. 

I like the Rao brand of sauces as they have no added sugar. 

Note:  If you have grilled vegetables, like eggplant and zucchini and peppers, you can easily chop them up and create the caponata with the cooked vegetables.