Sicilian Caponata
Author: 
Recipe type: casserole
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 eggplant, diced
  • 1 large onion
  • 2 yellow bell peppers, diced
  • 3 fresh tomatoes, chopped
  • 2 medjool dates, chopped (or a tablespoon of soaked raisins)
  • 2 oz pine nuts
  • ½ teaspoon of each- basil, oregano, and mint, fresh, chopped (a little extra for garnish)
  • 1 teaspoon capers
  • ½ cup kalamata olives, sliced
  • ½ cup panko bread crumbs
  • ⅛ cup white wine vinegar (for the dressing)
  • ¼ cup olive olive oil (for the dressing) more for the sauteing and roasting
  • 2 tablespoons of honey or a teaspoon of sugar
  • salt and pepper to taste
Instructions
  1. In a non-stick skillet, saute' onion and peppers until soft.
  2. In the meantime, brush the eggplant with olive oil, roast in the oven until slightly tender.
  3. Add the diced tomatoes to the onions and peppers. Season with salt, pepper and herbs.
  4. In a large bowl, combine all ingredients, including capers, pine nuts, and olives.
  5. Place the mixture in a baking dish.
  6. Cook for 40 minutes at 350 degrees.
  7. Mix the dressing in a small bowl: ⅛ cup white wine vinegar, ¼ cup olive oil, 2 tablespoons of honey or sugar. whisk together and put aside.
  8. Remove from the oven. Sprinkle the bread crumbs over the vegetables.
  9. Pour the dressing over the bread crumbs.
  10. Cook for another 10 minutes.
  11. Let cool and serve.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/sicilian-caponata/