SIBO Friendly Recipe for Eggplant Caponata

What recipe combines three of the safest SIBO vegetables in one tasty vegetarian side dish or meal? Eggplant Caponata, of course! Even better when the main ingredients come directly out of your garden… celebrating the last harvest of the season.


Coconut or olive oil
1 large eggplant or 4-5 smaller ones
1 large red bell pepper
2 large tomatoes
2 scallions, green parts only, sliced*
1 TBL capers
2 TBL red wine vinegar
Fresh basil

In a non-stick pan, heat coconut or olive oil to medium-high.

Add eggplant and red pepper, stirring quickly to distribute the oil evenly. Cook, stirring frequently, for 10-15 minutes until vegetables start to soften.

Add tomatoes, scallions, capers, and red wine vinegar, stirring to sauté evenly, and cook for another 5-10 minutes, or until the vegetables are as soft as you prefer.

Sprinkle with freshly chopped basil and serve.

*If you need to be extra SIBO-safe, you can omit the scallions.

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