Sunday, December 19, 2010

Roasted Eggplant Caponata

This is an excellent recipe taken from Eat.Move.Thrive. It is not completely Paleo because of the olives, vinegar, and anchovies, but they are a minimal ingredients in the recipe and it is loaded with vegetables and healthy goodness.


2-3 Eggplant, cubed
Olive Oil
1 cup very thinly sliced celery
1 onion, finely chopped
1 cup tomato sauce, no salt added
1/2 cup pitted green olives, roughly chopped
3 TBSP capers, rinsed and drained
2 chipped anchovy fillets (rinsed and drained if packed in salt)
1/4 cup red wine vinegar
1 TBSP honey, preferably raw, unfiltered


Preheat oven to 375 F. Toss eggplant cubes with 2+ tablespoons of olive oil. Place on baking sheet and roast until golden (20-30 minutes).

Heat a tablespoon of olive oil in a large pot over medium heat. Add celery and saute until golden. Set aside. Add another tablespoon of olive oil and saute onion for about 10 minutes. Pour the tomato sauce over the onion and cook for an additional 10 minutes.

Remove eggplant from oven. Add all ingredients to tomato sauce, stir and cook for 10 minutes.

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