Low Carb Eggplant Caponata

This Low Carb Eggplant Caponata is a deliciously rich blend of roasted eggplant, tangy tomatoes, and aromatic herbs. Perfect for a keto-friendly appetizer or a hearty side dish, it's packed with flavor and nutrition without the carbs.

Course Appetizer

Cuisine Italian

Keyword Keto Eggplant Recipe, Low Carb Appetizer, Low Carb Eggplant Caponata

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 180kcal

Equipment

Baking sheet
Parchment paper
Large skillet
Measuring spoons and cups
Knife and cutting board

Ingredients

1 large Eggplant about 1.5 lbs or 680g, cubed
3 tablespoons Olive oil 45ml
1 medium Onion 110g, chopped
3 cloves Garlic 15g, minced
2 stalks Celery 100g, diced
1 can Diced tomatoes 14.5 oz or 411g, no sugar added
2 tablespoons Red wine vinegar 30ml
2 tablespoons Capers 16g
¼ cup Green olives 33g, chopped
¼ cup Fresh basil 12g, chopped
Salt to taste
Pepper to taste
¼ cup Almonds, slivered 23g (optional, for garnish)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the cubed eggplant onto the baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly and season with salt and pepper. Roast for 25-30 minutes until the eggplant is tender and golden brown, stirring halfway through cooking.
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 becomes translucent, about 5 minutes.
To the skillet, add the diced celery and cook for an additional 5 minutes, until it begins to soften.
Stir in the canned tomatoes (with their juice), red wine vinegar, capers, and green olives. Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally.
Once the eggplant is done roasting, add it to the skillet with the tomato mixture and stir to combine.
Continue to simmer the caponata for another 5-10 minutes, allowing the flavors to meld together. Adjust seasoning with additional salt and pepper if needed.
Remove from heat, and stir in the fresh basil. Let the caponata cool slightly before serving.
Garnish with slivered almonds for added crunch and flavor if desired.

Notes

For those on a strict keto diet, ensure the diced tomatoes and capers are sugar-free and check for added carbs.

The caponata can be served warm or at room temperature and is perfect to spread on keto-friendly bread or as a topping for grilled chicken or fish.

The flavors develop further if left to sit, making it an excellent make-ahead dish for meal prep or entertaining.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition