Eggplant Caponata Picnic Jars

An easy recipe, this eggplant caponata packs perfectly in picnic jars with a simple quinoa or grain. Great for lunch, dinner, and meals on the go.

5 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 medium eggplant, diced into 1/2-inch pieces (1 pound, about 4 cups)
1 small heirloom tomato, diced (about 1 cup)
1/4 cup minced olives
1 cup cooked lentils
2 tablespoons apple cider vinegar
1 teaspoon oregano
1 teaspoon thyme
Freshly ground black pepper
1/4 cup chopped basil, plus extra for topping
1 cup cooked quinoa or other leftover grain

View the full recipe at The Seasoned Vegetable →