Caponata

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: vegetable base, easy difficulty, main, vegetarian, skillet

Ingredients

Quantity	Ingredient
6 Tbsp	olive oil, divided
2	large eggplants, cubed
2 Tbsp	Better Than Bouillon^® Seasoned Vegetable Base
2	onions. chopped
1	stalk celery, thinly sliced
2	garlic cloves, chopped
6	plum tomatoes, diced
½ tsp	pepper
3 Tbsp	red wine vinegar
3 Tbsp	pitted black olives
2 Tbsp	capers
2 Tbsp	granulated sugar
2 Tbsp	chopped flat-leaf parsley

Directions

1

Heat 2 tbsp oil in large, nonstick skillet set over medium heat; cook eggplant, in 2 batches, with some of the Vegetable Base for 8 to 10 minutes or until browned and tender, adding more oil and Vegetable Base as needed. Transfer eggplant to bowl.
2

Add remaining oil, onions, celery and garlic to skillet; cook for about 10 minutes or until softened. Add tomatoes, pepper and remaining Vegetable Base. Simmer for 10 minutes.
3

Stir in cooked eggplant, vinegar, olives, capers and sugar. Simmer for 6 to 8 minutes or until heated through and fragrant. Sprinkle with parsley. Serve warm or at room temperature.

Tip: Serve as a side dish with grilled or roasted meats, or with egg dishes – or toss with hot, cooked pasta.

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