- Heat olive oil over medium heat in a large pan. Add eggplant, onions and bell peppers. Sauté for 8 minutes uncovered, stirring occasionally.
- Add tomatoes, olives, raisins, garlic, soy sauce, vinegar, sugar and pepper. Reduce heat to low. Cover and simmer for 10 minutes longer until tender.
- Transfer to a large serving bowl and top with toasted pine nuts and parsley. Serve with toasted pita or toasted bread.
Eggplant Caponata
Yield
6
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
kikkoman products used:
ingredients
¼ cup olive oil
1 large eggplant, cubed into 1-inch pieces
½ cup yellow onion, chopped
1 cup red bell pepper, seeded and chopped
1 cup Roma tomato, seeded and chopped
¼ cup green olives, sliced
¼ cup raisins
2 cloves garlic, minced
3 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons Kikkoman® Rice Vinegar
1 teaspoon sugar
¼ teaspoon black pepper
For Serving
2 tablespoons pine nuts, toasted
1 tablespoon parsley, chopped
Toasted pita or toasted bread
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
