Easy Caponata
This recipe brings a burst of Mediterranean flavors to your table with a colorful mix of onions, peppers, capers, and olives simmered together in a savory tomato base. Enjoy this dish hot or at room temperature, paired perfectly with toasted bread or as part of a delicious antipasto platter. The blend of ingredients creates a satisfying and vibrant dish that can be made ahead for convenience. Serve this flavorful creation to impress your guests as a delightful appetizer or light meal.
— Constant Cookbook
Ingredients
- 1 large onion , finely chopped
- 2 celery sticks, finely chopped
- 1 red pepper , peeled and chopped
- 1 yellow pepper , peeled and chopped
- 5 garlic cloves - 4 sliced and 1 halved, to serve
- 5 tbsp olive oil , plus extra to serve
- 100g chargrilled aubergines from a jar, pot or deli counter, drained if in oil and roughly chopped
- 400g can chopped tomatoes
- 1 tbsp small capers
- handful green olives , chopped
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- large baguette , thickly sliced and toasted, to serve
Instructions
- Gently cook the onion, celery, peppers and garlic in the oil for 15-20 mins until soft. Tip in the rest of the ingredients, then simmer for 5 mins to heat through. Can be made up to a day ahead. Eat hot or at room temperature, on toasted bread rubbed with the cut garlic clove and drizzled or brushed with oil. Serve with breadsticks, cured Italian meats and olives.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 149 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.68 milligram of sodium
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