Caponata Pizza Recipe - Forks Over Knives

Ingredients

• 1 medium eggplant, cut into ½-inch cubes (4½ cups)
• 1 cup finely chopped onion
• ½ cup finely chopped carrot
• 4 cloves garlic, minced
• 1 14.5-oz. can no-salt-added diced tomatoes, undrained
• ¼ cup red wine vinegar
• 2 tablespoons no-salt-added tomato paste
• 2 tablespoons capers, drained
• 2 teaspoons dried oregano, crushed
• 1 teaspoon dried basil, crushed
• 1 teaspoon pure cane sugar
• Sea salt, to taste
• Freshly ground black pepper, to taste
• <a href="https://www.forksoverknives.com/recipes/vegan-baked-stuffed/oil-free-vegan-pizza-dough">1 recipe Homemade Oil-Free Pizza Dough </a>
• 1 15-oz. can no-salt-added butter beans, rinsed and drained (1½ cups), mashed slightly
• 1 cup fresh arugula