How To Make Easy Caponata Stew
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Serves:
Ingredients
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened and fragrant, about 2 minutes.
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Add the diced eggplant, bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
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Stir in the diced tomatoes, tomato paste, red wine vinegar, sugar, oregano, and crushed red pepper flakes. Season with salt and pepper to taste.
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Reduce the heat to low and simmer the stew for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
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Serve the caponata stew hot, garnished with fresh basil leaves.
Nutrition
- Calories : 150kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 22g
- Dietary Fiber : 7g
- Sugar : 14g
- Protein : 3g
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