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Vegan Eggplant Pizza

When I was about 12 years old I absolutely fell in love with an older man…on television. The Frugal Gourmet, Jeff Smith, was witty, charming and an excellent and easy-to-follow chef. I must have made recipes from his show or his books hundreds of times in junior high and high school alone. I was thumbing through one of his cookbooks recently, The Frugal Gourmet, and found a delicious recipe for Eggplant Caponata. I’d never had eggplant caponata before, but it sounded like bruschetta made with eggplant. And well, I love bruschetta. And, with the exception of the anchovy paste, it was vegan already! Score. So I fiddled around a bit and decided to replace that paste with miso paste (to simulate the brininess) and served it on bread with a bit of Parmesan, just like a bruschetta. But the moment I tasted that, I knew this eggplant was destined for a higher purpose. An eggplant pizza. Mmm…

Happy Fourth of July, you can make this tonight for a Red, White and Almost Blue (Purple) treat.

Vegan Eggplant Pizza


Kristi @ onceamonthmeals.com inspired by The Frugal Gourmet


  • 1 12-inch pizza crust
  • 0.75 cups eggplant, cubed
  • 0.125 tablespoons kosher salt
  • 0.375 tablespoons olive oil
  • 0.3125 cups red onion, chopped
  • 0.0625 cups balsamic vinegar
  • 0.5 teaspoons molasses (or sugar)
  • 0.75 cups canned tomatoes, drained
  • 0.25 tablespoons tomato paste
  • 1 Tablespoons green olives, pitted and chopped
  • 0.25 tablespoons capers (or sub more olives)
  • 0.5 ounces miso paste
  • salt and pepper to taste
  • 4 ounces Mozzarella vegan cheese (optional)


Pre-bake crust, if necessary.

Throw the eggplant pieces in a colander and dust them with kosher salt.

Meanwhile, saute the onion in a little olive oil for about 15 minutes. Set aside. In the same pan, saute the drained eggplant for about 10 minutes in a little oil. Place these all in a heavy kettle (at least 1 quart, preferably 2 quart to prevent crowding). I actually used this kettle to saute the veggies so I wouldn’t dirty an extra pan.

Add the vinegar, molasses/sugar, tomatoes, tomato paste, olives, capers, miso paste and let simmer for 15-20 minutes. Add salt and pepper, if desired.

Spread eggplant mixture over crusts. Top with cheese, if desired. Skip ahead to freezing directions here, if you are freezing today. If you plan to serve it today, bake at 425 for 8-10 minutes.

Freezing Directions:

Before baking, wrap in plastic wrap. Divide among freezer bags. To reheat: Bake at 375 for 15-20 minutes (thawed) or 25-30 (frozen).

Servings: 4

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5 Responses to “Vegan Eggplant Pizza”

  1. I love pizza and I love eggplant but I am confused as to why you posted a recipe with a cheese substitute at Monday Mania. I mean, it would be great with real cheese, but I don’t think that is your goal. Can I ask what is in your vegan mozz substitute?

    • kristi says:

      Hi Melissa,
      The vegan cheese is an optional topping. I actually love it with no cheese, also. And real mozzarella is an option, too, for the non-vegans. As for cheese substitutes, a great homemade substitute I like to use is made from nuts, nutritional yeast, lemon juice and various spices. I hope that helps!

  2. I used to love watching “The Frugal Gourmet”! He was cutting edge back in his heyday before Food Network came along and celebrity chefs became a dime-a-dozen. At our house we have meat-eaters, a vegetarian, and a vegan. We generally try to accommodate the vegan, but in this case, I would have definitely used real mozz and made a separate pie for the vegan;-) Glad I found you!

    • kristi says:

      That must be a fun mix! We have meat-eaters and a vegetarian. But yes, a separate pie would be super simple. I really like all versions of this one: cheese, “cheese.” and just eggplant. Yum all around.

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