Mediterranean Vegetable Caponata Recipe

About this recipe

A hearty and flavorful vegetarian dish featuring sautéed vegetables, tangy tomato paste, and a medley of Mediterranean seasonings. Perfect for a satisfying dinner.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 314 ml Aubergine Slice La Contadina 314 Ml
• 190G Sundried Tomato Paste, 190G
• - Olives Et Al Fiery Jalapeño Stuffed Olives
• 50G Pepper Black Ground BWFO
• - Cooks & Co Sliced Mushrooms
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari
• - Schwartz Oregano
• - Tata Salt
• - Silver Spoon Granulated Sugar

Instructions

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