Sauteed Eggplant Caponata Salad

Sautéed Eggplant Caponata Salad

Florida Coastal Cooking

Serves 4

Vegan, Gluten Free



Spice Mixture

1/2 tsp red pepper flakes (less if you don't like heat -can be omitted completely)

1 Tbsp brown sugar

1 Tbsp raw cacao powder

1 tsp cinnamon

1 tsp dried thyme

1/2 tsp coarse salt


1/8 cup Organic Tomato Pasta Sauce (for more sauce use 1/4 cup)

1/4 cup Balsamic Vinegar (for more sauce use 1/2 cup)

Extra Virgin Olive Oil spray

1 small Vidalia onion, sliced

4 Japanese eggplant, sliced

2 Tbsp raisins

4 Tbsp (1/4 cup) pine nuts

1/4 cup Fresh Mint

1 head fresh romaine, chopped


1. Mix the spice mixture in a small bowl and set aside. Mix the sauce mixture in a second small bowl, set aside. Heat a large skillet over medium high heat and spray with cooking spray; sauté onion about five minutes, or until translucent. (You may need to deglaze pan a few times with some water, broth or white wine to prevent sticking.)

2. Add eggplant and raisins; sprinkle with seasoning mixture and toss well, sautéing about a minute; add sauce mixture, reduce heat and cover, cook 30-40 minutes, stirring every now and then, or until eggplant is soft and cooked through.

3. Divide romaine over four plates; top with 1/4 eggplant mixture, toss well. Top with 1 tbsp pine nuts and sprinkle of fresh mint.