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