Gluten-Free JOC Appetizer: Eggplant Caponata

Ingredients:

1 large eggplant, diced
1 can (14 oz) diced tomatoes (gluten-free)
1/4 cup red onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon capers
1/4 cup green olives, pitted and chopped
Salt and black pepper to taste

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook until it becomes tender and slightly browned, stirring occasionally. This will take about 10-12 minutes.

Add the minced garlic and chopped red onion to the skillet. Cook for another 2-3 minutes until the onion softens and the garlic becomes fragrant.

Stir in the diced tomatoes (including their juice) and red wine vinegar. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, allowing the flavors to meld together.

Add the capers and chopped green olives to the skillet. Cook for an additional 5 minutes, stirring occasionally.

Season the eggplant caponata with salt and black pepper to taste.

Transfer the gluten-free JOC Appetizer: Eggplant Caponata to a serving dish and let it cool to room temperature before serving.

Serve as a delicious gluten-free appetizer (joc appetizer) with gluten-free crackers or bread. Enjoy!