Mouthwatering Vegan Italian Caponata Tapas – A Sensory Feast!

Allergens

Olive (from olives) - Tree Nut (potential cross-contamination from olive oil production)

Ingredients

• 2 cups eggplant, diced into 1/2
• inch cubes
• 1 cup red bell pepper, diced into 1/2
• inch squares
• 3/4 cup green olives, pitted and chopped
• 1/2 cup capers, rinsed and drained
• 1/4 cup tomato paste
• 1/4 cup white wine vinegar
• 1/4 cup coconut sugar
• 1 tablespoon lemon zest
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt
• Fresh basil leaves, for garnish
• Lemon wedges, for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and red bell pepper, cooking until softened and slightly browned, about 8 minutes.
2. Stir in the tomato paste, white wine vinegar, coconut sugar, lemon zest, smoked paprika, and sea salt, mixing well to combine.
3. Add the chopped green olives and capers, stirring to evenly distribute throughout the mixture.
4. Reduce heat to low and simmer for 20 minutes, or until the caponata has thickened and developed a rich, glossy texture.
5. Remove from heat and allow to cool slightly. Taste and adjust seasonings as needed.
6. Serve warm or at room temperature with fresh basil leaves and lemon wedges on the side for added zest and aroma. Enjoy your Vegan Italian Caponata Tapas!

Chef’s Insight

The key to a delicious caponata is allowing it to simmer until it thickens and develops a rich, glossy texture. Don't rush this step!

Notes

Feel free to experiment with different vegetables, such as zucchini or yellow squash, to suit your personal taste preferences.