Vegetarian Sicilian Caponata Recipe

About this recipe

A hearty and flavorful vegetarian dish inspired by Sicilian cuisine, featuring tender eggplant, tangy olives, and a rich tomato base. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 100 g Celery Stalk
• 5Ltr Vittorio Pomace Olive Oil
• 400 g Zehrat Safa Tomato Paste, 4
• 100 g Garlic - Single Clove
• 1 pc (10 g) On1Y Oregano Dried Herb
• 450 g American Garden Green Pitted Olives
• 200 g Maggi Hot & Sweet Chilli Tomato Sauce
• 5 kg Madhur Sugar M30
• 100 g Catch Sprinklers - Iodized Table Salt
• 80 g Urban Platter Cayenne Pepper Powder
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. In a 4-quart microwave-safe casserole dish, combine 3 cups of diced onion, 1 1/2 cups of diced bell pepper, and 1 1/2 cups of diced celery with 1/2 cup of olive oil. Cover with wax paper and microwave on High for 10 minutes, stirring halfway through.
2. 2. Add 2 medium eggplants, diced into bite-sized pieces, to the casserole. Cover and microwave on High for 15 minutes, stirring once halfway through.
3. 3. Stir in 1 can (400 g) of tomato sauce and 2 tablespoons of tomato paste. Cover and microwave on High for 5 minutes.
4. 4. Mix in 5 minced garlic cloves, 1 cup of sliced green olives, 1/2 cup of apple cider vinegar, 3 tablespoons of sugar, 1 cup of sliced green olives, 1 1/2 teaspoons of dried oregano, 1 tablespoon of salt, 1 teaspoon of cayenne pepper, and 1 teaspoon of black pepper. Stir well to combine.
5. 5. Cover and microwave on High for 5 minutes. Stir thoroughly and let the dish rest for 5 minutes before serving. Serve warm or at room temperature with crusty bread or as a side dish.