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!
Ingredients
Caponata
- 1/4 cup (60 ml) 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 (60 ml) olives green or black
- 2 tbsp capers drained
- 3 tbsp (45 ml) red wine vinegar
- 1 tbsp (15 ml) maple syrup
- 1/2 tsp thyme
- 1/3 cup (46 g) toasted pine nuts
- 4-6 leaves fresh basil
- 4-6 leaves fresh mint
Garlic Yogurt Sauce
- 1 cup (240 ml) unsweetened non-dairy yogurt
- 1/2 tsp (2 ml) yellow mustard
- 1/4 tsp salt
- 1/4 tsp ground coriander
- 1/2 tsp garlic powder
- 1 tsp (5 ml) lemon juice
Instructions
Caponata
- Start by dicing all the vegetables: eggplants, tomato, red bell pepper, onion, garlic, and celery.
- 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.
- 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.
- 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.
- 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
- Combine all the ingredients in a small bowl. Taste and adjust seasonings if needed.
Nutrition
Serving: 1 (with yogurt) | Calories: 269 kcal | Carbohydrates: 20.1 g | Protein: 5.7 g | Fat: 20.4 g | Fiber: 7.4 g | Sugar: 10.5 g
