Easy Caponata [Vegan]

Caponata is a traditional dish hailing from the south of Italy. It’s made from cooked eggplant, celery, capers, and, depending on the particular area, extra vegetables like olives or bell pepper. This stew of sorts is rich, hearty, and savory. In this version, green and kalamata olives are thrown into the mix.

SERVES : 8                 COOK TIME : 20 

INGREDIENTS

• 2 medium eggplants
• 3 celery stalks
• 1 cup olives, green and kalamata, pitted
• 1/2 cup capers, drained
• 1 onion
• 2 14-ounce cans chopped tomatoes
• 2 garlic cloves (optional)
• Salt
• Pepper

PREPARATION

1. Step 1  : Wash and chop the eggplant, celery stalks, and onion into coarse bits. In a large saucepan, heat a splash of olive oil. Transfer the chopped vegetables to the pan and sautée until they soften, about 10 minutes.
2. Step 2  : Mix in the tomatoes and let simmer for 5 more minutes, then add olives and capers. Season with salt and pepper to taste. Let cook on low for another 5 minutes.