Ingredients:

• 1 large eggplant
• 3 celery stalks
• 3 roasted red peppers
• 1/2 can of fire roasted tomatoes
• 1/4 Red onion
• 3 tablespoons of balsamic vinegar
• 1 tablespoon of white vinegar
• 1 tablespoon of minced garlic
• Olive oil
• Crostini pieces
• A handful of mixed olives
• A handful of raisins
• Parsley for a garnish

I love #eggplant! This dish is one of my favorites- my #Eggplant #Caponata is a riff on the #italian classic dish. So excited to #share!

I first give a pass of #evoo in the pan with some garlic- I add chopped #celery and then cub up my eggplant and let it cook down- once the oil is absorbed I add a pass of water and cover until the celery and eggplant are soft. Season with salt and pepper. At this point I chop up some #olives– roasted peppers- add 1/2 can of fire roasted tomatoes and about a handful of raisins- I #sauté all together with 3 tablespoons of #balsamic vinegar and 1 tablespoon of regular #vinegar and then add some sliced red onions and parsley at the end. (Once the eggplant and he celery are cooked everything else doesn’t really have to be cooked through) After the ingredients are #sautéed I then pull the pan off the heat and let chill. I normally serve this as an #antipasti dish with crispy #crostini.

Enjoy! #beitalian #vegan #vegansofig #plantbased #plantbasedisbeautiful #sharefoodwithlove #tastemademedoit #megandakitchen check out the cameo of my sweet #nephew ♥️