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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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March 25, 2014 —

← Celeriac, Pear & Rocket Salad All about Chickpea Flour →

Comments

  1. Caeli @ Little Vegan Bear says

    March 26, 2014 at 11:03 am

    Looks beautiful Emma! I love caponata, but you’re right - sometimes it is a bit rich. Nice to have a lighter option!

    • Coconut and Berries says

      March 26, 2014 at 3:01 pm

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

  2. Deena Kakaya says

    March 26, 2014 at 11:50 am

    This is exactly the sort of food I love to eat in this season; light, colourful and fresh x

    • Coconut and Berries says

      March 26, 2014 at 3:02 pm

      Super! Glad it appeals Deena.

  3. Jemma @ Celery and cupcakes says

    March 26, 2014 at 2:36 pm

    This looks wonderful. I bert it’s lovely on the courgette spaghetti too.

    • Coconut and Berries says

      March 26, 2014 at 3:06 pm

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

  4. janae @ bring joy says

    March 26, 2014 at 8:57 pm

    Those noodles look so pretty! What kind of spiralizer do you use?

    • Coconut and Berries says

      March 27, 2014 at 7:28 am

      Thanks Janae. I have a Benriner spiralizer http://www.amazon.com/Benriner-Cook-Spiral-Vegatable-Slicer/dp/B00012F3R2 . The noodles come out a litle flatter rather than round like most but it’s easy to use and clean!

  5. Annie says

    March 26, 2014 at 9:10 pm

    One of my favorite snacks!

    • Coconut and Berries says

      March 27, 2014 at 7:26 am

      Glad to hear you’re also a fan Annie 😀

  6. Ceara @ Ceara's Kitchen says

    March 27, 2014 at 6:54 pm

    I have never tried Caponata but it looks like I’d love it - Eggplant is one of my favourite vegetables and I love them in a tomato-y sauce :) Trying this this weekend! Pinned!

    • Coconut and Berries says

      March 27, 2014 at 7:57 pm

      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.

  7. Poppy says

    March 29, 2014 at 11:37 pm

    This looks so colourful and vibrant! Perfect for our sunny spells at the moment too! :)

    • Coconut and Berries says

      March 30, 2014 at 7:50 pm

      Thanks Poppy. Today was beautiful wasn’t it?!

  8. The Vegan 8 says

    March 30, 2014 at 5:07 am

    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!

    • Coconut and Berries says

      March 30, 2014 at 7:51 pm

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

  9. Sharon @ Bit of the Good Stuff says

    March 31, 2014 at 8:32 pm

    This look delicious Emma! I love aubergines but I rarely cook them myself, other than to make baba ganoush. Definitely need to add this to my ‘to try’ list ♥

    • Coconut and Berries says

      March 31, 2014 at 8:46 pm

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

  10. Joey says

    April 1, 2014 at 1:06 pm

    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!

    • Coconut and Berries says

      April 2, 2014 at 4:47 pm

      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.

  11. hippymomelizabeth says

    April 13, 2014 at 10:28 pm

    Looks great for breakfast, lunch or dinner…

    • Coconut and Berries says

      April 14, 2014 at 7:15 am

      Why not?! 😀

Trackbacks

  1. Polenta-Olive Tapenade Bites - Coconut and Berries says:
    April 27, 2014 at 7:33 am

    […] Lightened-up Caponata […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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