Eggplant Caponata
Serves
6
Total Time
28 minutes
Prep Time
10 minutes
Cook Time
18 minutes
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
- 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.
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