Sweet-and-Sour Vegetable Caponatina

Name: Sweet-and-Sour Vegetable Caponatina
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 5 larges basil leaves, shredded; 8 black olives, such as Gaeta or Calamata, pitted and chopped; 2 Tbsps capers, rinsed and finely chopped; 2 ribs celery ribs, finely chopped; 907 grams eggplants, cut into 1/4-inch dice; 2 Tbsps extra-virgin olive oil; 2 mediums onions, finely chopped; 2 Tbsps pine nuts; 1 large red bell pepper, cut into 1/4-inch dice; 6 servings Salt and freshly ground pepper; 2 Tbsps sugar; 2 larges tomatoes, seeded and finely chopped; 118 milliliters white wine vinegar; 1 large yellow bell pepper, cut into 1/4-inch dice; 2 mediums zucchini, cut into 1/4-inch dice

You can never have too many side dish recipes, so give Sweet-and-Sour Vegetable Caponatinan a try. This recipe makes 6 servings with 176 calories, 4g of protein, and 9g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. A mixture of wine vinegar, olive oil, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

In a small skillet, toast the pine nuts over moderate heat, shaking the skillet frequently, until golden, about 5 minutes.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

Transfer to a plate and let cool.

In a small saucepan, combine the vinegar and sugar and boil, then cook over high heat until reduced by half, about 6 minutes.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Sauce Pan

Let cool.

Heat the olive oil in a large saucepan.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and celery and cook over moderate heat until slightly softened, about 5 minutes. Stir in the eggplants and cook for 5 minutes.

Ingredients you will need

Eggplant

Celery

Onion

Add the red and yellow bell peppers and cook for 3 minutes, then stir in the zucchini and tomatoes and cook for 3 minutes longer. Gradually stir in the reduced vinegar; season with salt and pepper. Cook, stirring often, until the vegetables are tender, about 10 minutes. Stir in the capers, olives, pine nuts and basil. Season with salt and pepper and serve.

Ingredients you will need

Yellow Pepper