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Vegetable Caponata

di Academia Barilla

Vegetable Caponata
55 minutes



Ingredients for 4 people

¾ pound eggplant
½ pound ripe tomatoes
1 medium onion (about 7 ounces)
1 medium zucchini (about 7 ounces)
½ cup celery
3 ½ ounces green olives
5 1/2 tablespoons extra virgin olive oil
2 tablespoons salt-packed capers rinsed well
3 tablespoons granulated sugar
2 ½ tablespoons white wine vinegar
salt and pepper to taste
3 ounces raisins
fresh basil minced to taste
¼ cup pine nuts
1 cup bell or sweet peppers cocoa powder (optional) to taste

Preparation 30 minutes preparation + 25 minutes cooking
1. Carefully rinse all the vegetables and dice

2. Pit the olives and cut in half

3. Thinly slice the onion

4. Sweat the onion in oil in a pan over low heat

5. Add a pinch of salt and half of the vinegar, allowing it to evaporate

6. Sauté the eggplant in a drizzle of oil in a pan over medium heat until tender

7. Season with a pinch of salt and set aside

8. Heat a small amount of oil in a larger pan over medium heat

9. Sauté the celery first, then the peppers and the zucchini, until tender-crisp

10. Add a pinch of salt

11. Add the olives and capers

12. Plump the raisins in water and drain

13. Add along with the sautéed onion, tomatoes, sautéed eggplant and pine nuts

14. Add the rest of the vinegar and the sugar

15. Taste for seasoning, adding salt and pepper to taste

16. Add basil leaves

17. Mix well and cook until the vegetables are tender but do not fall apart

18. Serve cold, with a dusting of cocoa powder, if desired