Vegetarian Caponata (Sicily)
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.
- 1 small eggplant (diced into ½ inch cubes)
- 1 tbsp olive oil
- 1 small red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 small red bell pepper (diced)
- 2 ripe tomatoes (deseeded and chopped)
- 2 tbsp capers (rinsed)
- 2 tbsp green olives (pitted and chopped)
- 1 tbsp red wine vinegar
- 1 tsp sugar (optional)
- Salt and pepper (to taste)
- Fresh basil leaves (for garnish)
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.
- 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.
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!