Cookwith

Name: Keto Mediterranean Eggplant Caponata
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 1.5 lbs), diced into 1/2-inch cubes; 1/4 cup extra-virgin olive oil, plus more if needed; 1 small yellow onion, diced; 3 celery stalks, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 1/3 cup pitted green olives, roughly chopped; 1/4 cup capers, rinsed and drained; 1 cup cherry tomatoes, halved; 3 tbsp red wine vinegar; 1/4 cup chopped fresh parsley; 1/4 cup pine nuts, toasted; Zest of 1 lemon; 1/2 tsp dried oregano; 1/4 tsp freshly ground black pepper

Keto Mediterranean Eggplant Caponata

GingerCherry5442

This Keto Mediterranean Eggplant Caponata is a vibrant, savory-sweet Sicilian-inspired relish, reinvented to be low-carb and paleo-friendly—perfect for California’s cool, misty summer nights. Roasted eggplant and bell pepper create a luscious base, while green olives and capers bring briny pops. Toasted pine nuts add crunch, and fresh parsley and lemon zest keep it bright. Serve this versatile caponata as a side, a topping for grilled fish or chicken, or as a centerpiece with almond flour crackers. It’s a feast of color and texture that delivers on Mediterranean flavor, without compromising your keto or whole food goals.

Ingredients

Instructions

Place diced eggplant in a colander, sprinkle lightly with salt (optional for bitterness, rinse off if using), and let sit 20 minutes. Pat dry with paper towels.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add eggplant in batches (so as not to overcrowd), sautéing until golden and tender, about 7-9 minutes per batch, adding more oil as needed. Transfer eggplant to a plate.
Reduce heat to medium. Add remaining olive oil to pan. Sauté onion, celery, and bell pepper until softened, about 5 minutes. Add garlic and cook 1 minute more.
Return eggplant to pan. Stir in olives, capers, cherry tomatoes, vinegar, oregano, lemon zest, and black pepper. Cook, stirring gently, until tomatoes begin to break down and flavors meld, about 5-7 minutes.
Taste and adjust seasoning (use lemon juice or vinegar instead of salt for brightness and acidity). Remove from heat. Stir in parsley and toasted pine nuts.
Let cool to warm or room temperature before serving. Drizzle with extra olive oil and sprinkle with more parsley and pine nuts, if desired.