Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Lightened-up Caponata


Lightened-up Eggplant Caponata

 I’m over on All About Vegan Food again today with a new recipe for you- my Lightened-up Caponata. Caponata is a traditional Italian aubergine/eggplant dish which is delicious but usually very rich.

Lightened-up Eggplant Caponata

I’ve taken my friend Giovanni’s family recipe and given it my own spin, making it a little lighter without compromising the flavour. I know aubergine isn’t really in season here yet but I’m crazy about olives and capers at the moment and haven’t had aubergine for so long so I couldn’t resist making caponata.

Lightened-up Eggplant Caponata

Head on over to All About Vegan Food for the recipe! 

I’m sharing this recipe over at Wellness Weekends (the finale!) too. 

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Comments

    • Thanks Caeli. I think I wanted it to be less rich so I could eat more! 😉

    • Thanks Jemma. I don’t make courgette noodles enough but they were great here .

    • If you’re an eggplant fan I’m sure you’d love Caponata. It’s a recipe I know has convinced many who don’t even like eggplant! Let me know how you like it.

  8. Emma, it looks so gorgeous and bright and colorful! My hubby LOVES eggplant and know he would totally be thrilled about this one! Going to go check out the post!

    • Thank you! Hope you get to try it. Even people who DON’T like eggplant seem to love this one!

    • I haven’t made baba ganoush for ages….now I want some!
      Hope you try this one out Sharon :)

  10. I think I’ve only made caponata once - it was the first thing I cooked my partner many years ago, and I don’t think I’ve ever made it since. Clearly I need to remedy that!

    • It could be a romantic gesture to remake it! I stashed some in the freezer as I made a lot and just ate it up today :) Just as good.

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