Vegan Sicilian Caponata Recipe

About this recipe

A hearty and flavorful vegan dish inspired by Sicilian cuisine, featuring sautéed vegetables, tangy tomato paste, and a medley of Mediterranean flavors. Perfect for a satisfying dinner.

Ingredients

• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Organically Grown Small Brinjal
• 400 g Zehrat Safa Tomato Paste, 4
• 75 Nos Oregano Sachet
• 125 g White Shimeji Mushroom (Anabe)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Whole Farm Grocery Sugar (Packet)
• 500 ml American Garden Apple Cider Vinegar
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced green pepper, 1 chopped onion, and 3 minced garlic cloves. Sauté for 10 minutes until softened.
2. 2. Add 1 diced medium eggplant to the skillet and continue cooking for another 10 minutes, stirring occasionally, until the eggplant is tender.
3. 3. In a small bowl, mix together 6 oz of tomato paste, 2 tablespoons of apple cider vinegar, 1/3 cup of sliced sun-dried tomatoes, 1/2 teaspoon of oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 1/2 teaspoons of sugar.
4. 4. Add the tomato paste mixture and 1 cup of sliced mushrooms to the skillet. Stir well to combine with the sautéed vegetables.
5. 5. Reduce the heat to low, cover the skillet, and let the mixture simmer for 20 minutes, stirring occasionally to prevent sticking.
6. 6. Taste and adjust seasoning if needed. Serve warm as a main dish or as a topping for crusty bread or pasta.