Vegetarian Sicilian Caponata Recipe

Italian cuisine · 600 calories

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

  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • - Filippo Berio Garlic Flavoured Olive Oil
  • Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
  • - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
  • 830G Turkish Tomato Paste, 830G
  • 100 G Jumbo Garlic 100g
  • 900G Crespo Pitted Black Olives
  • - Diforti Pitted Green Olives Stuffed With Garlic
  • 50G Pepper Black Ground BWFO
  • - Celery
  • - Olives Et Al Fiery Jalapeño Stuffed Olives
  • - Ponti Red Wine Vinegar
  • - Silver Spoon Granulated Sugar
  • 75G Perello Capers In Salt, 75G
  • 100G Terre Exotique Winemaker'S Salt, 100G
  • - McCormick Gourmet Organic Cayenne Pepper MCG-24431
  • - Schwartz Italian Seasoning

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 black olives, 1/2 cup of sliced green olives, 1/2 cup of red wine vinegar, 3 tablespoons of sugar, 1/4 cup of capers, 1 1/2 teaspoons of italian seasoning, 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.