Keto Caponata with Eggplant and Capers

This Keto Caponata is a delightful symphony of eggplant and capers, brought together in a tangy and savory dish that's perfect for any low-carb lifestyle.

Course Sides

Cuisine Italian

Keyword eggplant capers keto, keto caponata, keto Italian recipes, low carb eggplant dish

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 135kcal

Equipment

Baking sheet
Parchment paper
Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

Ingredients

Eggplant

1 large eggplant about 1 lb or 450g, cut into 1/2-inch cubes

Olive Oil & Aromatics

2 tbsp olive oil 30 ml
1 medium onion about 150g, finely chopped
3 cloves garlic minced
1 red bell pepper about 150g, diced

Caponata Ingredients

2 tbsp capers 24g, rinsed and drained
¼ cup red wine vinegar 60 ml
1 tbsp erythritol 0.5 oz or 15g, preferred keto sweetener
1 can diced tomatoes 14.5 oz or 411g, drained
¼ cup fresh basil leaves chopped, 15g

Optional

2 tbsp pine nuts for garnish, 16g

Instructions

Preheat your oven to 375°F (190°C).
Spread the eggplant cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and roast in the oven for 25 minutes, until eggplant is tender and starting to brown.
While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Stir the diced red bell pepper into the skillet with the onions and cook for another 5 minutes, until the pepper softens.
Add the roasted eggplant, capers, red wine vinegar, erythritol, and diced tomatoes to the skillet. Stir well to combine.
Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together. Stir occasionally.
Remove the skillet from the heat and stir in the fresh basil. Taste and adjust seasoning with salt and pepper as needed.
Serve the caponata warm, garnished with pine nuts if desired.

Notes

If you prefer a chunkier texture, reduce the roasting time for the eggplant.

This dish can be served as a side or as a topping for grilled chicken or fish for a complete keto meal.

Store leftovers in an airtight container in the fridge for up to 3 days.

For a more traditional caponata, you can add chopped olives or anchovies to the skillet with the tomatoes. Adjust net carbs accordingly.

Nutrition