Eggplant Caponata

Eggplant is in season, and my CSA buddy is mildly allergic—which is a bummer for her, but means more for me. And it just so happens that I freaking LOVE eggplant caponata and have been wanting to try my own version not loaded with olive oil and  salt!

I use the name "caponata" loosely here, and because we're watching carb intake, I kept it a little chunkier than usual and ate it straight up (instead of on a cracker or bread). But you could top it on fish, chicken or even add fat free feta for protein.

Oh—also, this is a little bit of a cheat because it does have tomatoes, which are high in sugar (natural, "healthy" sugars, but sugars none the less). So don't make this a staple, but if you've got tomatoes to use up, this is a good route.

1 eggplant, chopped
1 can tomatoes
2 T. capers
1 small red onion, chopped
1 purple bell pepper, seeded and chopped
vegetable broth
2 T. apple cider vinegar

Spray a large skillet with cooking spray and throw in the onions. Cook for a minute or two, then add in the eggplant and bell pepper. Cook for a couple of minutes more until the veggies are almost completely done through; feel free to add in a little water or vegetable broth if things start to stick to the pan. Add in the tomatoes, capers and vinegar and cook together until the flavors have combined well.

You can eat this immediately, or jar it and keep it in the fridge for a few days. So good!