cooking with nothing

creating tasty food with limitations

Eggplant Caponata

While food combining I can’t mix tomatoes (acid fruit) with starches or proteins, so it’s been tricker than usual to come up with sauces for some dishes. Here’s my interpretation of eggplant caponata that replaces crushed tomatoes with roasted red peppers. It still has all those great Italian flavours… and it’s vegan-friendly. 

Serves four

  • 4 x large potatoes, peeled and sliced
  • 2 TBSP x olive oil
  • 1 x onion, chopped
  • 3 x garlic cloves, finely chopped
  • 1 x eggplant, chopped into cubes
  • 1 x red capsicum
  • 500g x mushrooms, diced
  • 1/2 cup x fresh basil, roughly torn
  • 1 tsp x dried oregano
  • 1 TBSP x nutritional yeast (optional)
  • salt and pepper

Firstly, place the capsicum on an open flame or under a hot grill until blackened all over. Transfer to a plastic bag and seal. Place the cut eggplant into a colander and sprinkle with salt. Set aside.

Meanwhile, fill a saucepan with cold water, add the potatoes and bring to the boil. Cook for 10 minutes until soft enough to mash. Preheat the oven to 200°C.

In a large saucepan, heat 1 TBSP x olive oil over a low-medium heat and add the onion and garlic. Sauté for 3-4 minutes. Add the mushrooms and eggplant and cook for a further 3 minutes until they begin to soften and brown. While they’re cooking, take the capsicum from the plastic bag and remove the seeds and skin, which should peel off easily. Dice and add it to the eggplant mixture. Lastly, add the herbs, season, and remove from the heat.

Drain the potatoes and return them to the saucepan. Add the remaining olive oil and mash until smooth, seasoning to taste.

Pour the eggplant mixture into a large baking dish, then pile the potato on top in even amounts and spread gently with a fork to cover. Sprinkle the nutritional yeast on top (if using).

Bake for 20-25 minutes until golden. Serve with vegetables or a salad.

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