Easy Caponata Recipe

This vibrant vegetable medley with a basil finish is a perfect blend of flavors and textures, ideal for serving as a side dish or a light meal. The combination of fresh vegetables, olives, raisins, and pine nuts creates a savory-sweet experience that is sure to impress.

Ingredients

• 2 stalks celery, chopped into 1/4-inch pieces
• 1/2 cup olive oil
• 1 onion, thinly sliced
• 1 medium eggplant, chopped into bite-size pieces
• 2 red bell peppers, thinly sliced
• 2 zucchini, cubed
• 1 3/4 cups tomato puree (passata)
• 1/2 cup white vinegar
• 1 tablespoon white sugar
• 10 black olives, pitted
• 2 tablespoons raisins
• 2 tablespoons pine nuts
• 1 teaspoon capers
• Salt and ground black pepper to taste
• 10 leaves basil, chopped

Directions

Step 1: Bring a large pot of lightly salted water to a boil. Add the celery and cook uncovered until softened, about 1 minute. Drain the celery in a colander, then immediately immerse it in ice water for a few minutes to halt the cooking process. Drain again.

Step 2: Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced onion and cooked celery, and saut until soft and translucent, about 5 minutes.

Step 3: Add the chopped eggplant, red bell peppers, and zucchini to the skillet. Cook for an additional 5 minutes, or until the vegetables start to soften.

Step 4: Stir in the tomato puree, vinegar, and sugar. Continue to cook until the vegetables are tender and the sauce has thickened, about 15 minutes.

Step 5: Add the olives, raisins, pine nuts, and capers to the pan. Season with salt and pepper, then cook for another 5 minutes to allow the flavors to meld together.

Step 6: Remove the skillet from the heat and stir in the chopped basil. Allow the mixture to cool before serving.

Step 7: Serve the vegetable medley at room temperature and enjoy!

Nutrition Facts (per serving)

• Calories: 290
• Fat: 21g (27% DV)
• Saturated Fat: 3g (15% DV)
• Sodium: 424mg (18% DV)
• Carbohydrates: 25g (9% DV)
• Dietary Fiber: 7g (25% DV)
• Total Sugars: 14g
• Protein: 4g (9% DV)
• Vitamin C: 71mg (79% DV)
• Calcium: 56mg (4% DV)
• Iron: 3mg (15% DV)
• Potassium: 853mg (18% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your individual needs.