Caponata - A Mediterranean Veggie Bomb 🍅

Every night in Sicily we ordered this vegeterian dish as a starter to remind ourselves the beauty of Mediterranean veggies. So when I came back I have made some caponata and life happened so I forgot to post (you can see it from my summer dress and tanned skin from August🥲 luckily these veggies can be found all year round.)

Discover the taste of Sicily with me by making this easy recipe. This Sicilian classic is a hearty mix of roasted eggplant, tangy tomatoes, and a variety of fresh ingredients. It’s a flavorful, satisfying dish that’s perfect as a side or spread on crusty bread for a simple yet nutritious meal 🍆🍅🌶️🫑🧅

Ingredients serve for 2-3 people as main dish:

1 large eggplant 1 onion 1 red bell pepper 1 celery stalk 4-5 tomatoes 2 tbsp of capers 3 tbsp of soaked raisins 2 tbsp of honey/agave 2 bay leaves 50 ml white vine vinegar Salt and black pepper

Toss eggplant with salt and olive oil. Roast at 200°C for 30 mins until tender. Sauté onions, peppers, and celery in olive oil until soft. Add tomatoes, capers, olives, raisins, bay leaf. Stir in vinegar and honey, simmer 10 mins. Stir in roasted eggplant, cook 2-3 mins. Top with fresh basil. Serve with pasta or bread.

Enjoy your quick and tasty caponata!

#cookedforfun #caponata #sicilianfood