Caponata (Stewed Mediterranean Vegetables)

    (3)
    55 minutes

    Caponata is a Sicilian dish of mixed vegetables traditionally cooked in oil and vinegar and flavoured with sugar, raisins, capers, olives and pine nuts. It's tangy, sweet, crunchy and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a entree on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!


    1 person made this

    Ingredients
    Serves: 6 

    • 2 celery stalks, chopped into 1/2 cm pieces
    • 1 medium eggplant, chopped into 2cm cubes
    • 2 zucchini, chopped into 2cm cubes
    • 2 red or yellow capsicums, sliced into strips
    • 1/2 cup (125ml) extra virgin olive oil
    • 1 onion, thinly sliced
    • 1/2 cup (125ml) white vinegar
    • 1 tablespoon sugar
    • 400ml tomato passata
    • salt, to taste
    • 1 handful of raisins
    • 2 tablespoons pine nuts
    • 1 teaspoon brined capers
    • 1 handful black olives, pitted
    • 10 fresh basil leaves, chopped

    Directions
    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Blanch the celery in salted water for 1 minute; drain.
    2. Heat oil in a large non-stick pan over medium heat; add onion and celery and cook for a few minutes until golden. Add eggplant, capsicum and zucchini; continue to cook for a few minutes longer. Stir in vinegar, sugar and tomato passata; cook for 15 minutes or until the vegetables are tender. Add raisins, pine nuts, capers and olives. Season to taste; continue to cook for a few more minutes.
    3. Remove from heat; stir in chopped basil and allow to cool.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (2)

    by
    0

    delicious! especially with sun ripened vegetables  -  21 Aug 2017  (Review from Allrecipes USA and Canada)

    by
    0

    Authentic, classic recipe. The first time I had this it was alongside burrata and it is an excellent combination. Toss leftovers with pasta or add them to risotto. Thank you for the recipe.  -  19 Aug 2017  (Review from Allrecipes USA and Canada)