1 medium eggplant (peeled, 1/4" diced)
1 cup tomato (1/4" diced)
1 sweet bell pepper (I used orange; 1/4" dice)
1 celery stalk (1/4" dice)
¼ cup red onion or more to taste (1/4" dice)
¼ cup olives of choice (I used a mix of green and black; 1/4" dice)
2 tablespoon capers (optional, not raw)
½ cup sun dried tomatoes (soaked)
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons agave or 2 soaked medjool dates
1 tablespoon basil (dried)
1 tablespoon parsley (dried)
1 tablespoon oregano (dried)
1 clove garlic (or more to taste)
1. Prepare dressing ingredients in magic bullet or blender.
2. Pour over rest of ingredients and mix well. Good right away or can be marinated several days in fridge.
The Italian eggplant classic gone raw.
If you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid. :)
Note: shown pictured with caponata crisps.
I also made “caponata poppers.” Cut mini sweet bell peppers (red, orange, yellow) in half, remove seeds, fill with caponata, and top with fresh basil and a sprinkle of pine nuts (pignoli).
Small tomatoes may be scooped out and stuffed, too! Yummy as a bruschetta topping.
Sometimes I make “not caponata.” Replace the eggplant with 1 green squash, 1 yellow squash, and some mushrooms. ;)
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!