One Skillet Tilapia Caponata

One Skillet Tilapia Caponata is not only packed with nourishing vegetables but it’s also bursting with flavor and very delicious.

📝 Ingredients

• 3 extra virgin olive oil
• 1 large yellow onion (sliced)
• 1 red bell pepper (chopped)
• 1 large eggplant (cubed)
• 8 oz cherry tomatoes (halved)
• 2 garlic cloves (minced)
• 2 Tablespoon capers (drained)
• 1/2 cup black pitted olives (sliced in half)
• 1 15 oz. can of organic tomato puree (or homemade tomato puree)
• 1 Tablespoon of tomato paste
• 1 -2 Tablespoon of coconut sugar (or honey/maple syrup)
• 3 Tablespoon balsamic vinegar
• 1/2 teaspoon of red pepper flakes (optional)
• salt and pepper (to taste)
• 4 Tilapia fillets (or your favorite white fish)
• freshly squeezed lemon juice
• chopped basil

👨‍🍳 Instructions

1. 1In a large skillet heat 1 Tbsp of olive oil over medium high heat. Add the onions, red pepper, eggplant and cherry tomatoes and cook covered with a lid for about 10 - 13 minutes until the vegetables are tender, stirring frequently. Season the vegetable mixture with salt and pepper.
2. 2Add the garlic, capers, olives, tomato puree, tomato paste, coconut sugar (or honey/maple syrup), balsamic vinegar, salt, pepper and red pepper flakes (optional), and cook for 2-3 more minute. Check for seasoning and adjust to your own liking.
3. 3Season fish with lemon juice, salt, and pepper on both sides and place on top of the eggplant caponata in the skillet. Cover with a lid and cook for about 10 minutes over medium high heat.
4. 4The sauce should be thick and have reduced by half.
5. 5Plate the fish on a plate and pour some of the eggplant caponata sauce on top. Sprinkle with fresh basil.
6. 6Enjoy!