Caponata really is a great way to at lots of vegetables and being VERY full afterwards! I also love it in a sandwich, it is great to take to work for...
A vegetable recipe that's easy to prepare and incorporates some truly authentic Italian flavors is a win-win kind of vegetable-based salad we always need more of. Many people will recall their grandparents whipping up an amazing dish of Vegetable Caponata, so this is vegetarian-style comfort food at its all-time finest.
Tender eggplant meets the saltiness of green briny olives, and a blanket of soothing sweet tomato pulp makes sure everything tastes perfectly Italian and savory without the need for much salt or other seasonings. A drizzle of fine-quality extra-virgin olive oil, and hunk of crusty Italian rustic bread, and a chunk of salty, umami-packed Parmesan and you've got yourself a very healthy, very filling, very tasty Italian lunch.
Or snack, or dinner! You might even want to eat it directly out of the sautè pan, so don't count on this Vegetable Caponata even making it to the table! Don't wait too long to get this delicious Vegetable Caponata salad recipe on your table - your family and loved ones will love the effort and ease that goes into the creation of this delicious vegetable dish.
Together, you can enjoy the results of the season's best produce presented in a most delicious and healthy way! For lots more Italian vegetable recipes, be sure to check out Mamablip's recipe index for loads more delicious dishes.
Want to know what wines work here? Head over to the Mamablip Wine selections for loads more inspiration and tricks on how to match veggies with their prerfect counterpart Italian wines.
Be sure to register for Mamablip's Newsletter below for lots of new recipes, wine news, and travel ideas to get your inspiration up and moving!
Prepare the Caponata Base
Finely cut the onion in a pot and let simmer slowly with chopped celery, 2 teaspoons of sugar and generous evo oil.
Add toasted pine-nuts, a pinch of salt and simmer with some white vinegar.
when the vinegar has evaporated, add the tomato pulp and let cook for at least 30 minutes.
Prepare the Eggplant
In the meanwhile, peel the eggplants and cut them in small cubes, around 0.5 cm diameter.
Oil and salt the aubergines and cook in the oven for 20 minutes at 390°F until golden.
Add eggplant to sauce and cook together for at least 10 minutes, add basil leaves and turn heat off.
Complete the Dish
Let cool and serve at room temperature with a slice of baked bread.
If you like, add some Modena balsamic vinegar.
Caponata really is a great way to at lots of vegetables and being VERY full afterwards! I also love it in a sandwich, it is great to take to work for a lunch break!