Vegetarian Caponata (Sicily)
Description
Embrace the bold, hearty flavors of Sicily without hopping on a plane. Caponata, a vegetarian's delight, is a luscious and tangy eggplant dish that speaks to the soul. Think of it as an opera, with aubergines in the starring role and a chorus of vibrant vegetables, harmonizing to offer your palate a Sicilian serenade.
Ingredients
Instructions
-
In a large pan, heat the olive oil over medium heat. Add the diced eggplant and sauté until they start to soften and turn golden, about 5 minutes.
-
Stir in the red onion, garlic, and bell pepper, sautéing for another 3-4 minutes until they begin to soften.
-
Add in the tomatoes, capers, and olives, and mix well.
-
Drizzle in the red wine vinegar and sugar. Stir and allow the mixture to simmer for 8-10 minutes, letting the flavors meld together.
-
Season with salt and pepper to taste.
-
Transfer to a serving dish and garnish with fresh basil leaves.
Nutrition Facts
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Sodium 420mg18%
- Potassium 650mg19%
- Total Carbohydrate 25g9%
- Dietary Fiber 7g29%
- Sugars 12g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- Swap eggplant for zucchini if desired. If you're not a fan of olives, try chopped artichokes instead.
Pairing:
- Serve with crusty bread or over cooked quinoa to make it a filling meal.
Tip:
- Let the caponata sit for a couple of hours or overnight in the refrigerator to enhance its flavors. It tastes even better the next day!
