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Easy Caponata
Easy Caponata
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Prep Time:
20 minutes
Cook Time:
36 minutes
Total Time:
56 minutes
Sicilian Caponata: A flavorful veggie medley of eggplant, zucchini, tomatoes, peppers, pine nuts, and raisins sautéed in olive oil.
Ingredients:
  • 2 stalks stalk celery, chopped into 1/4-inch pieces
  • 0.5 cup olive oil
  • 1 onion, thinly sliced
  • 1 medium eggplant, chopped into bite-size pieces
  • 2 red bell peppers, thinly sliced
  • 2 zucchini, cubed
  • 1.75 cups tomato puree (passata)
  • 0.5 cup white vinegar
  • 1 tablespoon white sugar
  • 10 black olives, pitted
  • 2 tablespoons raisins
  • 2 tablespoons pine nuts
  • 1 teaspoon capers
  • 10 leaves basil, chopped
Instructions:
  • Bring a pot of lightly salted water to a boil. Add celery and cook for 1 minute until softened. Drain in a colander and quickly cool in ice water to stop cooking. Drain again.
  • In a large non-stick skillet over medium heat, sauté onion and celery in oil until soft, about 5 minutes. Add eggplant, red bell peppers, and zucchini; cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Simmer until vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers; season with salt and pepper. Cook until flavors meld, about 5 minutes.
  • Take the skillet off the heat and gently mix in the fresh, aromatic basil. Allow the dish to cool and serve it at room temperature.

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