Caponata

Name: Caponata
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters capers; 3 ribs celery, cut into 1/2-inch dice; 1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice; 1 fennel bulb, cut into 1/2-inch dice; 6 garlic cloves, thinly sliced; 59 milliliters golden raisins; 8 servings Kosher salt; 1 bunches mint, cut into chiffonade; 8 servings Extra-virgin olive oil; 59 milliliters pine nuts, toasted; 1 large red onion, cut into 1/2-inch dice; 1 pinch Pinch crushed red pepper flakes; 59 milliliters red wine vinegar; 2 Tbsps sugar; 118 milliliters tomato paste; 118 milliliters water; 1 red and 1 yellow bell pepper, cut into 1/2-inch dice; 2 zucchini, cut into 1/2-inch dice

Caponata might be just the side dish you are searching for. One serving contains 241 calories, 4g of protein, and 17g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have wine vinegar, golden raisins, bell pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

In a large bowl, toss the eggplant generously with olive oil and salt, to taste.

Ingredients you will need

Olive Oil

Eggplant

Salt

Equipment you will use

Bowl

Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Ingredients you will need

Eggplant

Spread

Equipment you will use

Baking Sheet

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Onion

Salt

Equipment you will use

Pot

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes.

Ingredients you will need

Peppers

Celery

Fennel

Garlic

Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Ingredients you will need

Tomato Paste