Northern Italian Caponata with Potatoes Recipe

Name: Northern Italian Caponata with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 1/2 large red onion, peeled and small diced; 4 1/2 medium carrots, peeled and small diced; 1 1/2 medium eggplants, small diced; 1 1/2 large Yukon gold potatoes, peeled and small diced; Gray salt; Fresh ground black pepper; 1/2 teaspoon chili flakes; 1/2 cup toasted pine nuts; 1 1/2 tablespoons orange zest; 3/4 cup white wine vinegar; 1 1/2 tablespoons sugar; 1/2 cup golden raisins; 3 tablespoons basil chiffonade

Servings: persons

1/2 cup extra-virgin olive oil
1 1/2 large red onion, peeled and small diced
4 1/2 medium carrots, peeled and small diced
1 1/2 medium eggplants, small diced
1 1/2 large Yukon gold potatoes, peeled and small diced
Gray salt
Fresh ground black pepper
1/2 teaspoon chili flakes
1/2 cup toasted pine nuts
1 1/2 tablespoons orange zest
3/4 cup white wine vinegar
1 1/2 tablespoons sugar
1/2 cup golden raisins
3 tablespoons basil chiffonade

1
Heat 2 large nonstick pans over high heat.
2
Divide the olive oil between the 2 pans, when the oil is hot add the vegetables all together and season with gray salt and pepper, to taste, and chili flakes.
3
Saute all of the vegetables together for about 10 to 15 minutes.
4
Add the pine nuts and orange zest and continue cooking for another 5 minutes or until all of the vegetables are soft and the flavors are well infused.
5
Meanwhile in a small saute pan combine the vinegar with the sugar and the raisins, bring to a boil and reduce until slightly syrupy.
6
When the vegetables are cooked and still hot combine with the vinegar syrup and the basil, taste for salt and pepper and serve hot as a side dish.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 1/2 large red onion, peeled and small diced, 4 1/2 medium carrots, peeled and small diced, 1 1/2 medium eggplants, small diced, and more.

Yes, Northern Italian Caponata with Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Northern Italian Caponata with Potatoes

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