Sweet and Sour Baked Vegetables with Breadcrumbs

A typical recipe from my area, a distant “cousin” of the caponata.
In the Catanese style, but here all the vegetables are baked, and after the vinegar evaporates, they are finished with a sprinkle of Sicilian-style seasoned breadcrumbs.
The sweet and sour vegetables with breadcrumbs are a fitting side dish next to a meat dish, but also with fish.
They taste better cold or at room temperature.

Thought for you:

Sweet and Sour Baked Vegetables with Breadcrumbs

Cost: Very cheap
Rest time: 15 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

112.64 Kcal

calories per serving

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Energy 112.64 (Kcal)
Carbohydrates 22.30 (g) of which sugars 10.02 (g)
Proteins 3.33 (g)
Fat 1.09 (g) of which saturated 0.21 (g)of which unsaturated 0.53 (g)
Fibers 3.70 (g)
Sodium 226.51 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 bell pepper
1 eggplant (medium)
1 Tropea red onion (medium)
1 stalk celery
to taste basil
to taste salt
to taste pepper
1.8 oz balsamic vinegar (or apple cider vinegar)
1/2 cup breadcrumbs (seasoned Sicilian-style see recipe)
2 teaspoons sugar (or erythritol)

a look at health

Tools

What we need to make

1 Knife
1 Baking tray large with low edges
1 Oven

Steps

To make

We need a large baking tray with low edges to ensure the vegetables are baked dry and not stewed.
The first thing to do is deal with the vegetables.
Wash them all and remove the strings from the celery.
Slice the onion and place it first on the baking tray,
followed by the bell peppers
the cubed eggplant, and the celery,
Season with salt, pepper, and a drizzle of extra virgin olive oil.
At this point, bake them in a 356°F (180°C) fan oven for 20 minutes, or 30 minutes if the oven is static.
After 20 minutes, add the balsamic vinegar and the sugar/erythritol, spreading it everywhere, mix, and put everything back in the oven for another 5 minutes to allow time for the vinegar to evaporate.
In the meantime, prepare the seasoned breadcrumbs following this recipe, click
After the 5 minutes, take the tray out of the oven and spread the seasoned breadcrumbs,
Mix and transfer everything to a bowl, and let it cool. It must be served cold.
Here is a great side dish: Sweet and Sour Baked Vegetables with Breadcrumbs