Name: Easy Caponata
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Stalk celery, chopped into 1/4-inch pieces - 2 stalks; Olive oil - ½ cup; Onion, thinly sliced - 1; Eggplant, chopped into bite-size pieces - 1 medium; Red bell peppers, thinly sliced - 2; Zucchini, cubed - 2; Tomato puree (passata) - 1 ¾ cups; White vinegar - ½ cup; White sugar - 1 tablespoon; Black olives, pitted - 10; Raisins - 2 tablespoons; Pine nuts - 2 tablespoons; Capers - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Basil, chopped - 10 leaves

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Easy Caponata

1. Stalk celery, chopped into 1/4-inch pieces - 2 stalks

2. Olive oil - ½ cup

3. Onion, thinly sliced - 1

4. Eggplant, chopped into bite-size pieces - 1 medium

5. Red bell peppers, thinly sliced - 2

6. Zucchini, cubed - 2

7. Tomato puree (passata) - 1 ¾ cups

8. White vinegar - ½ cup

9. White sugar - 1 tablespoon

10. Black olives, pitted - 10

11. Raisins - 2 tablespoons

12. Pine nuts - 2 tablespoons

13. Capers - 1 teaspoon

14. Salt and ground black pepper to taste - 1 teaspoon

15. Basil, chopped - 10 leaves

How to cook deliciously - Easy Caponata

1. Stage

Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

2. Stage

Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.

3. Stage

Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.