Plant based recipes are always hard to keep interesting and not repetitive. This eggplant and caramelized onion recipe might be the one you’ve been looking for to try something new. It reminds me and my family of the eggplant caponata recipe that some Italian restaurants put on the table as a little appetizer. I would definitely give it a try. If you want to add some extra protein, I would recommend adding beans or serving this over a protein pasta.
- Ready in 1 hour
- Serves 4-5 People
- Dinner - Plant Based/ Gluten Free
Ingredients:
- 3 Eggplants - Cubed
- 1-2 Cups of Rice (depends on how many people you’re feeding)
- 1 Onion Sliced
- Avocado Oil for Eggplant
- 2 TBSP Olive Oil for Onion
- 1 TBSP Minced Garlic
- Eggplant Seasonings: Salt, Pepper, Paprika, Parsley, Basil
- 1/2 Cup Tomato Sauce
- Secret Ingredient: Pinch of Cocoa Powder
Preparation:
1. Preheat oven to 400 degrees. Line a baking sheet or 2 with parchment paper. Set aside.
2. If you have leftover tomato sauce, you can place it aside for now. If not, make a quick marinara sauce.
3. Add rice to a rice cooker and set aside.
4. Chop the eggplants into cubes and toss in a large bowl with avocado oil.
5. Season eggplant with garlic and remainder of dry seasonings. Mix well.
6. Fill your baking sheets with the eggplant. Spread apart evenly.
7. Bake eggplant up to 35 minutes.
8. Slice the onion.
9. Heat a large skillet with olive oil. Once hot, add sliced onion and cook until caramelized.
10. Remove eggplant from the oven and add it into a large bowl with the caramelized onion. Toss together with the tomato sauce. Add the pinch of cocoa powder for a sweeter taste.
11. Serve over rice and enjoy!
