Caponata is an Italian appetiser made with vegetables and a generous drizzle of olive oil. In these summer months, its best to eat light to keep the heat out of our bodies. I’ve found that the longer I’ve been eating plant based, the more sensitive my body is to what I eat ( in a good way!) Heavy foods heat it up and make me feel slow and sluggish, while lighter foods on a hot day, such as this caponata, make me feel better. This dish can be made with any vegetable you have in the fridge! We added a few cashews to the mix as well! Unlike traditional caponata, we drizzle the olive oil instead of cook with it!
- 1/4 onion diced
- 2 cloves garlic, minced
- 4-5 tbsp water
- 1 eggplant, diced
- 1 cup Baguio beans, or any green bean, chopped
- 1 sayote cubed
- handfull cashews
- 2 tomatoes, chopped
- 1 tbsp olive oil
- 4 basil leaves
Heat a pan up. When the heat it high, throw in the onions.
Cook until onions start to sweat. Add water, 1 table spoon at a time.
Add the eggplant and cook till tender. Add a little water if necessary.
Add the beans and sayote and cook till tender.
Add the tomatoes in last with the cashews.
Put the vegetable mix in a bowl. Drizzle with the olive oil and mix in the basil. Toss till combined. Add salt to taste.
Serve with a side of toasted bread.