Easy Caponata

Name: Easy Caponata
Prep time: 20 min
Cook time: 36 min
Total time: 56 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 10 whole Black Olives; 1 tsp Capers; 2 stalk Celery Sticks; 1 whole Eggplant; 10 whole Fresh Basil; 0.5 cup Olive Oil; 1 whole Onion; 2 tbsp Pine Nuts; 2 tbsp Raisin; 2 whole Red Bell Pepper; 0.5 tsp Salt & Pepper; 1 tbsp Sugar; 1.75 cups Tomato Puree; 0.5 cup White Vinegar; 2 whole Zucchini

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Low-Carb Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Easy Caponata showcases tender eggplant, zucchini, and peppers simmered with tomato, vinegar, and a touch of sugar for a bright-sweet agrodolce profile. Briny olives, capers, and toasty pine nuts add depth, while raisins lend subtle sweetness and basil brings freshness. Serve at room temperature as a vibrant appetizer, side, or light dinner with crusty bread.

Prep20 mins
Cook36 mins
Serves6
DifficultyEasy

1

Bring a large pot of lightly salted water to a boil. Add the celery and cook uncovered until softened, about 1 minute.
2

Drain in a colander and immediately place in ice water for several minutes to stop the cooking.
3

Drain.
4

Heat oil in a large non-stick skillet over medium heat; add the onion and celery and cook until soft and translucent, about 5 minutes.
5

Add the eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes.
6

Stir in the tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes.
7

Add the olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until the flavors are well combined, about 5 minutes.
8

Remove the skillet from the heat; stir in the chopped basil.
9

Cool and serve at room temperature.