Sweet-and-Sour Vegetable Caponatina Recipe

Name: Sweet-and-Sour Vegetable Caponatina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pine nuts; 1/2 cup white wine vinegar; 2 tablespoons sugar; 2 tablespoons extra-virgin olive oil; 2 medium onions, finely chopped; 2 celery ribs, finely chopped; Two 1-pound eggplants, cut into 1/4-inch dice; 1 large red bell pepper, cut into 1/4-inch dice; 1 large yellow bell pepper, cut into 1/4-inch dice; 2 medium zucchini, cut into 1/4-inch dice; 2 large tomatoes, seeded and finely chopped; Salt and freshly ground pepper; 2 tablespoons capers, rinsed and finely chopped; 8 black olives, such as Gaeta or Calamata, pitted and chopped; 5 large basil leaves, shredded

Servings: persons

2 tablespoons pine nuts
1/2 cup white wine vinegar
2 tablespoons sugar
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
2 celery ribs, finely chopped
Two 1-pound eggplants, cut into 1/4-inch dice
1 large red bell pepper, cut into 1/4-inch dice
1 large yellow bell pepper, cut into 1/4-inch dice
2 medium zucchini, cut into 1/4-inch dice
2 large tomatoes, seeded and finely chopped
Salt and freshly ground pepper
2 tablespoons capers, rinsed and finely chopped
8 black olives, such as Gaeta or Calamata, pitted and chopped
5 large basil leaves, shredded

1
In a small skillet, toast the pine nuts over moderate heat, shaking the skillet frequently, until golden, about 5 minutes.
2
Transfer to a plate and let cool.
3
In a small saucepan, combine the vinegar and sugar and boil, then cook over high heat until reduced by half, about 6 minutes.
4
Let cool.
5
Heat the olive oil in a large saucepan.
6
Add the onions and celery and cook over moderate heat until slightly softened, about 5 minutes.
7
Stir in the eggplants and cook for 5 minutes.
8
Add the red and yellow bell peppers and cook for 3 minutes, then stir in the zucchini and tomatoes and cook for 3 minutes longer.
9
Gradually stir in the reduced vinegar; season with salt and pepper.
10
Cook, stirring often, until the vegetables are tender, about 10 minutes.
11
Stir in the capers, olives, pine nuts and basil.
12
Season with salt and pepper and serve.

234

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 15 ingredients. The key ingredients include: 2 tablespoons pine nuts, 1/2 cup white wine vinegar, 2 tablespoons sugar, 2 tablespoons extra-virgin olive oil, and more.

Yes, Sweet-and-Sour Vegetable Caponatina 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.

Sweet-and-Sour Vegetable Caponatina

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