Vegan Recipes

Vegan Eggplant Caponata

The Vegan Eggplant Caponata is a flavorful recipe. Furthermore, This is a great optimizer for summer. Cover it with loads of fresh parsley and dish it on toast. Moreover, the vegan eggplant caponata is easy to prepare. Additionally, this is this version of a sweet and sour Greek stew, which tastes great cold or room temperature. It is based on plants and it is healthy.

Vegan Eggplant Caponata


  • Tomato paste: 1 tbsp.
  • Golden raisins: 3 tbsp.
  • Garlic cloves: 3.
  • Sherry vinegar: 3 tbsp.
  • Black pepper: 1.
  • Salt.
  • Yellow onion: 1/2.
  • Capers: 2 tbsp.
  • Celery stalk:1.
  • Eggplant: 2
  • Crostini.
  • Can sugar: 1/2 tsp.
  • Bell pepper.
  • Extra virgin olive oil: Two tbsp.
  • Fresh parsley: 1/4 cup.


  1. Combine the apple cider vinegar, cranberries, and the raisins in a small bowl.
  2. While you make the caponata, set aside the raisins to soften.
  3. In a big skillet, warm the olive oil over a moderate flame. When the veggies are tender, add the onion and celery and simmer for eight minutes.
  4. Add the salt and red pepper. Simmer for approximately 8 minutes, till it’s soft.
  5. Mix often, for eight minutes, after the tomatoes have reduced in size and turned saucy, after adding the
  6. pepper paste, cloves, cucumbers, and sugar.
  7. Stir in the roasted eggplant, raisins, vinegar, but also and a few grinds of pepper.
  8. Let the caponata cool til it reaches room temperature. After the tastes get time to blend, we find that days two to three are the greatest. For up to five days, keep it cold in a sealed bag.
  9. Add some fresh basil to the caponata when it’s time to serve. Accompany with toast.


Add more chopped green or kalamata olives to this caponata for an even more potent salty taste.

Storage information:

The flavors of eggplant caponata only seem to get better after a day, but it is either held in the cooler for up to four days or stored in an airtight container.

Frequently Asked Questions:

What can we add for serving in the caponata?

As bruschetta, which is it on crusty bread. Spread it over crackers or put it on a cheeseboard. Use it as a sauce on plain grilled fish or poultry.

Nutritional facts:

Protein: 2 g.
Fat: 4 g.
Fiber: 3 g.
Carbohydrates: 11 g.
Calories: 80 kcal.

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