Caponata is so satisfying vegan recipe that can't even believe it's vegan dish!! So much flavors!!Get inspired to cook at home with quick 1 minute recipes every Tuesday!♥ Watch More 1 Minute Recipe Videos: http://bit.ly/1snlgBZ=====================================♥ Please Subscribe my channel for more delicious recipes!http://bit.ly/1U5Y8mJ♥ Website for written recipes http://www.SeonkyoungLongest.com♥한글블로그 http://blog.naver.com/skgray♥ Facebook http://www.facebook.com/seonkyounglongest♥ Instagram http://instagram.com/SeonkyoungLongest♥ Twitter http://twitter.com/Seonkyoung♥ Pinterest http://pinterest.com/Seonkyoung♥ ToolsLarge cast iron pan http://amzn.to/20rsl0iWooden Stirring Spoon http://amzn.to/1nTOSF7Electronic Knife Sharpener http://amzn.to/1Q6nxHc♥ CamerasCanon EOS Rebel T5i with 18-135mm STM Lenshttp://amzn.to/1TmuybACanon EOS 70D with 55-250mm STM Lenshttp://amzn.to/1T6BOtk♥ Step-by-Step Written Recipe: http://seonkyounglongest.com/easy-caponata/ Caponata Ingredients1 lb. / 453g eggplant, 1-inch cubed (approximately 1 large eggplant)1/2 tsp. salt3 Tbs. / 45ml olive oil8 oz. / 226g onion, 1-inch cubed (approximately 1 medium side onion)3 oz. / 85g celery, sliced (approximately 2 to 3 stalks of celery)2 oz. / 56g pitted green olives2 oz. / 56g caper14.5 oz. / 411g diced tomato2 Tbs. / 25g sugar4 Tbs. 60ml red wine vinegarSalt & pepper to taste1 Tbs. chopped Italian flat leaf parsleyToasted bread to serve with