Sicilian Caponata – a combination of baked vegetables, capers, olives and seasonings and the perfect way to use up leftover vegetables in a vegan dish! This aubergine version is very quick and also works as a meal prep for your lunchbox. Let's do it!
Shop ingredients
Nutrition (1 serving)
- 345 kcal
- 39 g carbohydrates
- 16 g fats
- 6 g protein
Per 2 portions
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 tsp smoked paprika
- 1 aubergine
- 1 red bell pepper
- 2 celery stalks
- 400 g tomatoes
- 50 g black olives
- 2 tbsp capers
- 50 ml apple cider vinegar
- 2 tbsp cane sugar
- salt
- pepper
- parsley leaves
Instructions
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Heat olive oil over medium heat in a deep frying pan or a saucepan. Add the onion and garlic and cook until fragrant and soft, about 5 minutes.
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Add a teaspoon of paprika and fry for two more minutes, so the flavours can combine.
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Add aubergine, red pepper and celery to the pan. Fry the vegetables until tender, for 10 minutes. Then ad the tomatoes, capers and olives. Mix well and cook for 5 or 7 minutes more.
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In a small bowl, mix the apple cider vinegar with sugar, until the sugar dissolves completely. Add this mixture to the pan with the vegetables.
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Leave it to simmer over medium‑low heat for 20 minutes more. Season it with salt and pepper.
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When ready, take it off the heat. For the best taste, leave it to sit for several hours, so the flavours have time to combine.
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Before serving, sprinkle the caponata with some chopped parsley. You can serve it hot or cold. Enjoy!
