My home-style Vegetable Caponata is not the classic elaborate recipe, but it’s a low-calorie and at the same time flavorful dish, cooked with the least amount of fats, just extra virgin olive oil. I often cook this dish, especially in summer, and it’s delicious eaten warm and on bruschetta. If there are any leftovers, it is perfect for dressing a nice plate of fusilli, conchiglie, or a pasta shape that holds the sauce well.
Other recipes
- Difficulty: Very Easy
- Cost: Very Budget-Friendly
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 bell peppers (red and yellow)
- 1 eggplant
- 3 zucchini
- 3 tomatoes (ripe)
- 1 Tropea red onion
- 3 fresh scallions
- 1 clove garlic
- 1 1/3 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 2 pinches dried oregano
- 10 leaves basil
Tools
- Cutting Board
- Pan 11 inches
- Kitchen Scale
Steps
Wash the eggplants, bell peppers, tomatoes, and zucchini, drain and dry. Remove the ends of the eggplant and dice it. Remove the stem, seeds, and white insides of the bell peppers and cut them into not too small pieces. Slice the tomatoes. Peel the onion and slice it. Peel the garlic and remove the core. In a large non-stick pan, place the garlic and sliced scallions and let them brown with the oil on very low heat. Add the eggplants and bell peppers.
Add the zucchini, onion, stir and let it brown on high heat for a few minutes. Add the tomatoes, oregano, salt, and cover with the lid, cooking on low heat, stirring occasionally with a wooden spoon. Let cook for 30 minutes until the caponata is tender but not overcooked. Turn off the heat and once cooled, tear the basil leaves. Serve accompanied by slices of rustic bread. If there are leftovers, try using it to dress a pasta like fusilli or conchiglie and sprinkle with pecorino, or recycle it by preparing Stuffed Eggplants with Caponata, you’ll love the taste!
