Add This Eggplant Recipe to Your Whole30 Meal Plan

Ingredients:
Serves 4

Instructions:

1. Heat olive oil in a large heavy pot over a medium-high flame (a dutch oven is great for this recipe). Add the cubed eggplant and sauté until lightly golden, about 5 minutes, stirring occasionally. Add the diced onion and chopped garlic and cook for another 3-4 minutes, or until the onion is fragrant and translucent.

2. Pour in the red wine vinegar to deglaze the bottom of the pot. Once the liquid evaporates slightly, fold in the chopped olives, capers and diced tomatoes. Lower the flame, cover the pot and simmer for about 12-15 minutes, or until the eggplant is fork-tender.

3. Season the caponata to taste with salt and freshly ground black pepper, and fold the chopped basil leaves into the pot.

4. Serve the caponata warm with the toasted pine nuts sprinkled over the top.

Heat olive oil in a large heavy pot over a medium-high flame (a dutch oven is great for this recipe). Add the cubed eggplant and sauté until lightly golden, about five minutes, stirring occasionally. Add the diced onion and chopped garlic and cook for another 3-4 minutes, or until the onion is fragrant and translucent.Pour in the red wine vinegar to deglaze the bottom of the pot. Once the liquid evaporates slightly, fold in the chopped olives, capers and diced tomatoes. Lower the flame, cover the pot and simmer for about 12-15 minutes, or until the eggplant is fork-tender. Season the caponata to taste with salt and freshly ground black pepper, and fold the chopped basil leaves into the pot.Serve the caponata warm with the toasted pine nuts sprinkled over the top.

We’re closing the door on summer with this Eggplant Caponata, loaded with fresh, end-of-summer produce to get ready for fall!

For more Whole30 weeknight recipes, follow us on Pinterest!