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.
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.
The quinoa keeps this meal gluten free but you could easily substitute a different gluten free grain.
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.
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.