How To Make Easy Caponata Recipe
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Serves:
Ingredients
- 1 large eggplant, cubed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can of diced tomatoes
- 2 tablespoons of tomato paste
- 2 tablespoons of red wine vinegar
- 1 tablespoon of sugar
- 2 tablespoons of capers
- 1/4 cup of chopped olives
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
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Heat some olive oil in a large pan over medium heat.
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Add the eggplant and cook until lightly browned and softened, about 5 minutes.
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Move the eggplant to one side of the pan and add the onion, garlic, bell pepper, and zucchini. Cook until the vegetables are tender, about 5 more minutes.
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Add the diced tomatoes, tomato paste, red wine vinegar, sugar, capers, and olives to the pan. Stir well to combine.
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Reduce the heat to low and let the caponata simmer for about 20 minutes, stirring occasionally.
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Season with salt and pepper to taste.
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Garnish with fresh basil before serving.
Nutrition
- Calories : 130kcal
- Total Fat : 3g
- Total Carbohydrates : 25g
- Dietary Fiber : 7g
- Sugars : 15g
- Protein : 4g
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