Roasted Caponata Recipe

Name: Roasted Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 yellow capsicum, chopped; 1 zucchini, halved, thickly sliced; 12 small eggplant, chopped; 250 g cherry tomatoes; 1 red onion, cut into wedges; 1 tablespoon oil; ½ cup pitted kalamata olive; 2 teaspoons capers; 2 tablespoons balsamic vinegar; ¼ cup dry red wine; 2 garlic cloves, thinly sliced; 400 g butter beans, drained, rinsed; 2 tablespoons chopped fresh basil

Servings: persons

1 yellow capsicum, chopped
1 zucchini, halved, thickly sliced
12 small eggplant, chopped
250 g cherry tomatoes
1 red onion, cut into wedges
1 tablespoon oil
½ cup pitted kalamata olive
2 teaspoons capers
2 tablespoons balsamic vinegar
¼ cup dry red wine
2 garlic cloves, thinly sliced
400 g butter beans, drained, rinsed
2 tablespoons chopped fresh basil

1
Preheat oven to 200C Combine capsicum, zucchini, eggplant, tomatoes and onion in a large roasting dish.
2
Drizzle with oil.
3
Roast for 25 minutes, stirring halfway during cooking.
4
Add olives, capers, vinegar, wine and garlic to vegetables.
5
Toss gently to combine.
6
Roast for 10 minutes.
7
Stir in beans.
8
Roast, covered, for a further 5 minutes or until beans are heated through and tomatoes have just collapsed.
9
Stir through basil.
10
Serve.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 yellow capsicum, chopped, 1 zucchini, halved, thickly sliced, 12 small eggplant, chopped, 250 g cherry tomatoes, and more.

Yes, Roasted Caponata falls under the Vegetarian 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.

Roasted Caponata

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