Sicilian Caponata
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 2 large Eggplant (chopped)
- 2 red Bell pepper (chopped)
- 3 Zucchini (chopped)
- 1 onion (chopped)
- salt
- freshly ground Black pepper
- 3 Tbsps Caper (rinsed and drained)
- 2 Tbsps Red wine vinegar
- 1 ½ Tbsps sugar
- extra virgin olive oil (for drizzling)
- To garnish
- flat-leaf parsley (torn into strips)
- To serve
- toasted, crusty Bread
Preparation steps
1.
Heat half the olive oil in a large frying pan and cook the aubergines for about 10 minutes until browned. Remove from the pan and set aside.
2.
Heat the remaining olive oil in the pan and cook the peppers and courgettes until beginning to soften. Add the onion and season with salt and pepper. Cook gently for 15-20 minutes until the vegetables are tender.
3.
Add the cooled aubergine and capers to the pan.
4.
Mix together the vinegar and sugar. Add to the pan and cook for 10 minutes, stirring.
5.
Put into a serving bowl and garnish with parsley. Drizzle with extra virgin olive oil. Serve hot or cold with toasted crusty bread..
