Simple Paleo Caponata
Easy Paleo Meals
Caponata is a Sicilian eggplant dish which can be served for lunch or as a side dish. It has been a popular lunch option since the 18th century. There are plenty of local variations. We are keeping thing simple by adding cherry tomatoes and olives to the eggplant, as well as olive oil and salt, but there are other versions with bell pepper, pine nuts or carrots. Try some pine nuts in this recipe if you want some crunch in there. This is a great add to you rotation of simple and easy paleo meals and ideas.
In Palermo they like to add octopus, and there is also a gourmet version in Sicily using swordfish, lobster, dried tuna roe, shrimp and green asparagus, which is certainly an eye-catching dish for a special occasion! If you want to jazz our recipe up, add some cooked shrimp or sardines to the caponata, or consider some chopped cooked chicken or beef in the mixture or served alongside.
This lunch may be eaten hot or chilled, so if you want to take it to work with some paleo-friendly crackers for dipping or a chicken leg, that would make a tasty lunch. Alternatively you can serve it at home, perhaps in a baked sweet potato. Try this on the kids too. Although they might usually not want eggplant the flavor is very soft in this recipe.
What You Need:
1 eggplant, in 1/2 inch cubes (not peeled)
1/2 cup halved cherry tomatoes
2 tablespoons halved pitted Kalamata olives
1 tablespoon pine nuts (optional)
2 tablespoons olive oil
¼ teaspoon sea salt
How to Make It:
First preheat the oven to 350 degrees F. Toss the eggplant with the olives, tomatoes, salt and olive oil. Stir in the pine nuts if using. You can use more olive oil if you want. Now put the mixture in a 13 x 9 inch baking dish.
Bake the caponata for 40 minutes or until the eggplant is tender, then serve hot or let it cool. This may be served for lunch as a side dish with chicken or meat, as a dip, or as the entire meal, depending how hungry you are. This recipe serves 4 people.
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Save Print Easy Paleo Meals: Simple Paleo Caponata Author: CavemanDietBlog.com Ingredients
- 1 eggplant, in ½ inch cubes (not peeled)
- ½ cup halved cherry tomatoes
- 2 tablespoons halved pitted Kalamata olives
- 1 tablespoon pine nuts (optional)
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- First preheat the oven to 350 degrees F. Toss the eggplant with the olives, tomatoes, salt and olive oil. Stir in the pine nuts if using. You can use more olive oil if you want. Now put the mixture in a 13 x 9 inch baking dish.
- Bake the caponata for 40 minutes or until the eggplant is tender, then serve hot or let it cool. This may be served for lunch as a side dish with chicken or meat, as a dip, or as the entire meal, depending how hungry you are. This recipe serves 4 people.
