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–+ servings

Caponata

Course: Main Course
Cuisine: Italian
Keyword: auberdine, celery, eggplant, rasins, WFPB, zucchini
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8 People
Calories: 96kcal
Author: Donna Spencer
Whole food plant-based never tasted so great. Caponata has a richness that screams of flavors that are all Italian. If you think you don't like eggplant, give it another try in this recipe. Your mind just might change.
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Equipment

  • Dutch Cooker

Ingredients

  • 1 Eggplant large peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
  • 1 Red onion large cut into 1/2-inch dice
  • 1 Pablano pepper cut into 1/2-inch dice
  • 3 Celery ribs cut into 1/2-inch dice
  • 2 Zucchini cut into 1/2-inch dice
  • 1/2 cup Green Olives large sliced in half or jumbo quartered
  • 6 Garlic cloves thinly sliced
  • 1 Fennel bulb cut into 1/2-inch dice or use 1 teaspoon ground or whole fennel seeds
  • Pinch Crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon ground mustard
  • 1 teaspoon Italian seasoning mix
  • 1 15 oz can Roasted Tomatoes
  • ¼ cup water
  • 1 small can tomato paste
  • 2 tablespoons agave
  • 1/4 cup red wine vinegar
  • 1/4 cup golden raisins chopped
  • 1/4 cup capers rinsed

Instructions

  • Preheat the oven to 400 degrees F. Chop vegetables into 1-inch cubes and place them in a large bowl.
  • Cut the green olives in half and add to the chopped vegetables.
  • If the golden raisins are large, chop them into smaller pieces. Same with the capers, if they are large, chop them into smaller pieces. Add both to the chopped vegetables and toss to mix.
  • In a medium-sized bowl, combine 1/4 cup water, roasted diced tomatoes, all spices, tomato paste, agave, and vinegar. Pour over chopped vegetables and combine to coat all pieces.
  • Transfer to a large baking dish and cover with foil. Bake until vegetables are fork-tender but not mushy, approximately for 40 minutes. Uncover for the last 5 minutes of baking.
  • Serve immediately. You can also serve at room temperature. You can also make it ahead and reheat it at 350F for 15 minutes.

Notes

This is wonderful served on crostinis at room tempature too. I have also added orecchiette or penne at the time of serving or added later when reheated.

Nutrition

Calories: 96kcal