Eggplant Caponata with Almond Yogurt

Eggplant Caponata with Garlic Yogurt Sauce

Easy one-pan caponata served with garlic yogurt sauce and toasted bread. Sweet, sour and packed with Mediterranean flavors!

  • Yield: 5 1x



  • 1/4 cup olive oil
  • 2 medium eggplants, cut into 1-inch pieces
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 2 stalks of celery, finely diced
  • 1 tomato, diced
  • 1/3 cup olives (green or black)
  • 2 tbsp capers, drained
  • 3 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp thyme
  • 1/3 cup toasted pine nuts
  • 46 leaves fresh basil
  • 46 leaves fresh mint

Garlic Yogurt Sauce

  • 1 cup unsweetened non-dairy yogurt
  • 1/2 tsp yellow mustard
  • 1/4 tsp salt
  • 1/4 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1 tsp lemon juice



  1. Start by dicing all the vegetables: eggplants, tomato, red bell pepper, onion, garlic, and celery.
  2. Heat the olive oil in a large skillet over medium heat. Once hot, add the eggplant and fry for 6-8 minutes, or until soft and golden brown. Add onions, garlic, and red bell pepper, and cook for another 3-5 minutes. Season with salt.
  3. Add the diced celery, tomatoes, olives and capers and sautée for another 5 minutes. When the celery is translucent and the tomatoes soft, add the red wine vinegar, maple syrup, and thyme. Let simmer for a few minutes, or until the vinegar has evaporated.
  4. Remove from heat, stir in the pine nuts, basil, and mint. Taste and adjust seasonings if needed. Transfer to a large serving bowl, let cool and refrigerate at least 3 hours.
  5. Serve cold as an entrée with the yogurt sauce, a drizzle of olive oil and some garlic-rubbed toasted bread, or as a side with quinoa or rice. Store leftovers in the fridge for up to 5 days.

Garlic Yogurt Sauce

  1. Combine all the ingredients in a small bowl. Taste and adjust seasonings if needed.


  • Serving Size: 1 (with yogurt)
  • Calories: 269
  • Sugar: 10.5g
  • Fat: 20.4g
  • Carbohydrates: 20.1g
  • Fiber: 7.4g
  • Protein: 5.7g