Trini Caponata “Vegan Stew”

This “raid the fridge” recipe resulted in a Trini Caponata “Vegan Stew” which is a twist on the Sicilian dish, Caponata. Caponata typically uses ingredients like eggplant, fresh tomatoes and green olives. I decided to give my version a remix by adding channa (chick peas) and black olives. You can follow the recipe to recreate this or use whatever odds and ends you have in your refrigerator to make your own version. Don’t forget to tag us in those pics on social media and hashtag #raidthefridge #mmhmm

Trini Caponata “Vegan Stew”

Ingredients

• 2 eggplants cut into bite sized chunks
• 1 medium sized onion large dice
• 4 garlic cloves sliced
• 6 pimentos sliced
• 4 medium sized tomatoes quartered or 1/2 cup tomato sauce
• 1 bay leaf
• 1 tin chick peas/ channa
• 1/4 cup black olives sliced
• 2 celery stalks chopped
• 1 bundle of chives chopped
• salt & black pepper to taste
• vegetable oil

Method

1. Add eggplant to a pan with 2 tablespoons of vegetable oil, season with salt and black pepper then cover and cook on low heat for 8 minutes
2. Remove eggplant from pan then add 1 tablespoon of vegetable oil then add onion, garlic, chopped celery, half of the chives and pimentos.
3. Season with salt and black pepper then sauté for 2 minutes
4. Add channa, bay leaf and tomatoes (or tomato sauce) then cover and cook on medium heat for 3 minutes
5. Add black olives then return cooked eggplant to pan
6. Add remaining chives then toss gently
7. Serve hot & enjoy!

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