Mouthwatering Vegan Italian Caponata Antipasto: Aromatic Sun-Dried Tomato & Eggplant Delight

Allergens

None (Except for known allergies to specific ingredients)

Ingredients

• 1 large eggplant, diced into 1
• inch cubes 1 cup sun
• dried tomatoes, chopped 2 cups cherry tomatoes, halved 1 red onion, finely chopped 2 cloves garlic, minced 2 tablespoons capers, drained and rinsed 1/4 cup black olives, pitted and chopped 1/4 cup fresh parsley, chopped 2 tablespoons extra virgin olive oil Salt and pepper, to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook for 7 8 minutes until tender and slightly browned. Season with salt and pepper.
2. Add the chopped red onion and minced garlic to the skillet, cooking for an additional 3 4 minutes or until softened and fragrant.
3. Incorporate the cherry tomatoes, sun dried tomatoes, capers, and black olives into the mixture, stirring well. Cook for 5 6 minutes, allowing flavors to meld together.
4. Remove from heat and fold in the fresh parsley. Let it rest for a few minutes before serving.

Chef’s Insight

This vegan Italian caponata is not only delicious but also packed with nutrients from the vegetables and olives. Enjoy it as a tasty, healthy snack!

Notes

Be sure to use fresh, ripe cherry tomatoes for the best flavor and texture.