Lightened-up Eggplant Caponata

A lightened up version of the thick, sweet and fragrant traditional Sicilian “caponata”.

2 Medium aubergines
2 Tbsp Olive oil, divided
1 Onion, diced
2 Sticks of celery, diced
1 Small red or yellow pepper, diced
3 Cloves of garlic
1 400g/14oz Can of chopped tomatoes
1 Tbsp Coconut sugar
1-1/2 Tbsp Red wine vinegar
¼ C Chopped Green olives (pitted)
3 Tbsp Capers Salt and pepper, to taste

View the full recipe at Coconut and Berries →