How To Make Caponata Bake
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Serves:
Ingredients
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/2 cup grated mozzarella cheese
- Fresh basil, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook for 5-7 minutes until softened.
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Add the diced onion, minced garlic, red bell pepper, and zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.
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Stir in the diced tomatoes, tomato paste, balsamic vinegar, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Cook for 5 minutes, allowing the flavors to meld together.
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Transfer the mixture to a baking dish. Sprinkle the grated mozzarella cheese on top.
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Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
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Garnish with fresh basil leaves before serving.
Nutrition
- Calories : 205kcal
Total Fat
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