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Vegan Eggplant Pizza

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Vegan Eggplant Pizza

Kristi
The Cook
8 Servings
15 Ingredients
4 Comments

Giving a nod to the classic sweet and sour notes of a Sicilian caponata, this Vegan Eggplant Pizza highlights a beautiful depth of flavor attainable in your very own kitchen.

Read More
8 Servings
15 Ingredients
4 Comments

Ingredients

  • 2 cups dice Eggplant
  • ¼ tablespoons Salt #1
  • ¾ tablespoons Olive Oil
  • ¾ cups dice Onion, Red
  • ⅛ cups Balsamic Vinegar
  • 1 teaspoon Molasses
  • 1 ½ cups drain Diced Tomatoes, Canned
  • ½ tablespoons Tomato Paste
  • ⅛ cups drain and dice Green Olives, Sliced, Canned
  • ½ tablespoons drain Capers
  • 1 ounce Miso Paste
  • ⅛ teaspoons Salt #2
  • ⅛ teaspoons Black Pepper
  • 2 individual Pre-made Pizza Crust, 12-inch
  • 1 cup Mozzarella Cheese, Shredded, Dairy Free

Containers

Supplies

  • Labels
  • Plastic Wraps
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Throw the eggplant pieces in a colander and dust with salt #1. Allow to sit for a few minutes.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Throw the eggplant pieces in a colander and dust with salt #1. Allow to sit for a few minutes.
  2. Meanwhile, heat olive oil in a saute pan.
  3. Cook onions for about 4-5 minutes, or until translucent. Set aside.
  4. In the same pan, saute the eggplant for about 10 minutes.
  5. Place onions and eggplant in a large saucepan. Add the vinegar, molasses, tomatoes, tomato paste, olives, capers, and miso paste and let simmer for 15-20 minutes.
  6. Add salt #2 and pepper. Spread eggplant mixture over crusts on a baking sheet. Top with dairy free cheese.
  7. Bake at 425 for 8-10 minutes.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1/8 of pizza
Amount Per Serving
Calories
126
Total Fat
4g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
0mg
Sodium
721mg
Total Carbohydrates
17g
Fiber
2g
Sugar
7g
Protein
5g
WW Freestyle
4

Categories

plant-based, shellfish-free, fish-free, vegetarian, spring, summer, fall, winter, vegan, dairy-free, egg-free

Categories

plant-based, shellfish-free, fish-free, vegetarian, spring, summer, fall, winter, vegan, dairy-free, egg-free

4 Comments

Join the discussion

  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?

    Reply

    1. 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!

      Reply

  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!

    Reply

    1. 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.

      Reply