CookPal AI
Easy Caponata

Easy Caponata

Cost $8, save $12

Source: Recommended by CookPal

  • 36 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 🌱 2 stalks celery, chopped into 1/4-inch pieces
    • 🧅 1 onion, thinly sliced
    • 🍆 1 medium eggplant, chopped into bite-size pieces
    • 2 red bell peppers, thinly sliced
    • 🥒 2 zucchini, cubed
    • 10 leaves basil, chopped

  • Condiments

    • 🍅 1 ¾ cups tomato puree (passata)
    • ½ cup white vinegar
    • 1 tablespoon white sugar
    • 1 teaspoon capers
    • Salt and ground black pepper to taste

  • Oils

    • ½ cup olive oil

  • Add-ons

    • 10 black olives, pitted
    • 2 tablespoons raisins
    • 2 tablespoons pine nuts

STEPS

1

Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

2

Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes.

3

Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.

4

Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

NUTRIENTS

Per 1 serving

🔥

290

Calories

  • 4
    Protein
  • 25
    Carbs
  • 21
    Fats

💡 Serve as a side dish to grilled fish or atop toasted bread for an appetizer.Store leftovers in the fridge and reheat gently; flavors improve with time.Experiment by adding additional Mediterranean-inspired ingredients like artichokes or sun-dried tomatoes.