Daily Vegan Lunch for 12 July, 2013: Eggplant Caponata

vegan eggplant caponata



5 cups eggplant, chopped
3 cups tomatoes, chopped (I used grape tomatoes)
3 cloves garlic, peeled
2 tablespoons capers
1/2 teaspoon oregano
1/2 teaspoon basil
2 teaspoons olive oil (optional)
1 teaspoon salt

Angel hair pasta

DIRECTIONS: In a large covered fry pan or skillet, cook eggplant on medium-high heat with no oil or water. Roast the eggplant, stirring it to flip the pieces every two minutes until sides are sufficiently browned. In a food processor or blender, combine tomatoes and garlic and pulse until they are the texture of chunky salsa. Alternately, chop the tomatoes into a near mince and mince the garlic, set aside. Rinse capers in water, drain. Add tomatoes and garlic to the eggplant pan along with capers, herbs, and salt. Lastly add olive oil, if using. Stir frequently. Cook for 2 minutes or until tomatoes turn bright vibrant red and give off some of their juice.

Serve over angel hair pasta.

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