Caponata Recipe | Veggie Fest

Ingredients

• 1 large eggplant, skin on
• Salt for sprinkling
• 4 tablespoons oil, divided
• 2 cups yellow onion, finely chopped
• 1 large green bell pepper, cut into 1-inch squares
• 1 cup celery, finely chopped
• 1 (16-ounce) can diced tomatoes, drained
• ¼ cup apple cider vinegar
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 tablespoon honey or agave nectar
• Pinch of cayenne pepper
• 1 tablespoon chopped walnuts or pine nuts (optional)
• ½ cup pitted black or green olives
• ¼ cup capers
• Salt and freshly ground black pepper