A Sicilian caponata made with mixed vegetables, tomatoes, olives and capers that can be prepared the day before. Serve with thickly sliced, toasted bread.
1 person made this
5 tablespoons extra virgin olive oil, divided
5 aubergines, cubed
5 green or yellow peppers, sliced
3 onions, sliced
5 tomatoes, chopped
125g pitted green olives
125ml white wine vinegar
1 tablespoon of sugar
salt and pepper, to taste
Method Prep:10min › Cook:40min › Ready in:50min
Heat 2 tablespoons oil in a pan over medium heat; add aubergine and toss to coat in oil. Cook for 10 minutes, or until softened.
Heat remaining oil in a separate pan; add green pepper and onions. Stir and cook until softened. Add tomatoes; stir and cook until most of the liquid from tomatoes has evaporated. Stir in aubergines, olives and capers. Add water, vinegar and sugar; mix well and simmer for 5 minutes. Season with salt and pepper, if needed.