Do you eat gluten-free or would you like to and need new, delicious recipes? During my own journey to ward off an autoimmune disease, I’ll share with you some of my favorite gluten-free recipes, like this eggplant caponata.
You may find that most of my recipes are one-pot creations. You see, I’m a pretty lazy cook. I prefer tasty meals that are quick to prepare and easy to clean up. This one is all that.
Earlier this year our entire family got together to celebrate my sister’s birthday. My brother-in-law is always coming up with new, fun ways to celebrate big events and this birthday was no different. He gathered our Italian family together at an adult education center for a cooking class.
We cooked a huge Italian meal together from scratch – stuffed portabella mushrooms, sautéed artichokes & peas, chicken marsala, fresh pasta with marinara, and eggplant caponata.
I’ve been hooked on the eggplant caponata ever since. It’s both savory and sweet. Although I have put my own twist on the chef’s original recipe. Following is my own version (which doesn’t include olives or capers, but you can add them if you like them).
Eggplant Caponata Ingredients
- 1 large eggplant, peel and finely chopped (remove & discard seed areas)
- 2 stalks celery (excluding leaves), finely chopped
- 1/2 white onion, finely chopped
- 1/8 to 1/4 cup Craisins , finely diced
- 1/4 cup Prego sauce (Fresh Mushroom variety)
- 1-1/2 tbsp extra virgin olive oil
- black pepper
- sea salt
In a frying pan, heat half the oil on medium heat and add the onion and celery. Cover and saute, stirring occasionally, until tender (about 5 minutes). Add the eggplant and the remaining oil. Add salt and pepper to taste. Cover and saute for another 5 minutes.
Add the sauce to the pan and stir. Do not add too much sauce. The eggplant should be just slightly red from the sauce but not soaked in it. Add the Craisins and cook another 2 to 3 minutes.
Eggplant Caponata is wonderful over chicken, with gluten-free crackers, or with a toasted gluten-free brown rice wrap.
Enjoy! and please Pin this image to share:
Disclaimer: This post contains a few affiliate links to ingredients I used in this gluten-free recipe.