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
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In a large pan, heat 2 tablespoons olive oil over medium heat. Add diced onion, salt and pepper. Let cook, stirring occasionally, until onions are soft, translucent, and fragrant, about 10 to 12 minutes.
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Add remaining oil and let heat. Add garlic and eggplant and stir well to coat. Let eggplant pan fry, stirring occasionally, 10 to 12 minutes.
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Stir in diced tomatoes, minced olives, lentils, vinegar, oregano and thyme. Cover and let simmer and cook until eggplant is very soft, about another 5 to 8 minutes.
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Remove from heat and stir in basil.
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Spoon ½ cup cooked quinoa or other grain into a wide mouth pint jar. Layer with eggplant caponata and top with a sprinkle of basil.
SEASONED SECRET
While I like these as picnic jars for their portability, you could easily serve this eggplant caponata as a main dish with grains on the side. This arugula pesto or a traditional basil pesto would be a nice topping as well.
GLUTEN FREE
The quinoa keeps this meal gluten free but you could easily substitute a different gluten free grain.
OMNIVORE
Looking to add extra protein to this eggplant caponata dish? Italian style sausage would make a nice addition on the side, or fully cooked with the eggplant.
CHECK THE FRIDGE
I have used black beluga lentils and green puy lentils because they retain their shape well in the eggplant caponata. But you could use whatever lentils you have on hand for this dish!
Don't have apple cider vinegar? Substitute red or white wine vinegar to keep the light acidity.
You can swap the fresh tomatoes and use 1 cup of diced tomatoes, but I think fresh is better for this dish. Especially because tomatoes and eggplant are in season at the same time.
Have a different leftover grain? Brown rice, couscous, or even farro would be a good swap for this eggplant caponata.