Menu

Vegan Eggplant Pizza

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 2 cups dice Eggplant
  • 1/4 tablespoons Salt #1
  • 3/4 tablespoons Olive Oil
  • 3/4 cups dice Onion, Red
  • 1/8 cups Balsamic Vinegar
  • 1 teaspoon Molasses
  • 1 1/2 cups drain Diced Tomatoes, Canned
  • 1/2 tablespoons Tomato Paste
  • 1/8 cups drain and dice Green Olives, Sliced, Canned
  • 1/2 tablespoons drain Capers
  • 1 ounce Miso Paste
  • 1/8 teaspoons Salt #2
  • 1/8 teaspoons Black Pepper
  • 2 individual Pre-made Pizza Crust, 12-inch
  • 1 cup Mozzarella Cheese, Shredded, Dairy Free

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/8 of pizza
  • 126 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 721mg Sodium
  • 17g Total Carb
  • 2g Fiber
  • 7g Total Sugars (Includes 1g Added Sugars)
  • 5g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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. Allow to cool.
  8. Wrap in plastic wrap and then foil. Place in gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

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
  2. Bake on a baking sheet at 375 for 15-20 minutes.

© 2024