April 20th, 2024
Recipes
Sicilian Caponata
Valentina P
- Difficulty
•
- Time 40"
Every household in Sicily has their own version of caponata. Some recipes focus on sweet-and-sour flavors, while others go the more savory route. This recipe is the latter. The premise is easy: chop a few vegetables, cook until super tender, then stir in capers and some red pepper. Leftovers get even better as they sit, so make a large batch and enjoy it throughout the week.
How To MakeDiet Type: Plant-based
Shopping List
- 2 red bell peppers
- 1/2 large eggplant, semi-peeled
- 1/2 bunch celery, leaves and top half of the stalks only (Note 1)
- 1/2 yellow or brown onion
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional)
- 1 1/2 tablespoons capers, drained
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon sea salt
Instructions
- Step 1: Thinly slice the celery stalks. Dice the bell peppers, eggplant, and onion into ~1 inch pieces.
- Step 2: Place the bell peppers, celery, eggplant, and onion in a frying pan. Cook 2 to 3 minutes over high heat, or until just beginning to soften. Add the olive oil and reduce heat to medium.
- Step 3: Leave the pan uncovered and cook 20 to 25 minutes, stirring occasionally. The caponata will be super soft when it's ready.
- Step 4: Add the capers, pepper flakes, and optional parsley to the caponata. Stir to combine. Taste and adjust seasonings as desired. That's it!
- Serve: Enjoy your caponata serve with a nice glass of red wine, some < a target="blank" href="/gluten-free-mediterranean-bread">crusty bread, and Italian music if you're feeling traditional. This tastes just as good (if not better) the following day.
Recipe Notes
Note 1: Save the bottom half of the stalks for stir-fries, salads, or munching with almond butter. If your celery has no leaves, don't worry - it won't make or break the dish.
Nutrition
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Sicilian Caponata
PT40M 2 red bell peppers 1/2 large eggplant, semi-peeled 1/2 bunch celery, leaves and top half of the stalks only (Note 1) 1/2 yellow or brown onion 2 tablespoons olive oil 2 tablespoons fresh parsley, chopped (optional) 1 1/2 tablespoons capers, drained 1/4 teaspoon red pepper flakes 1/8 teaspoon sea salt Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
