Sicilian Caponata
Author: Dana Garner
Recipe type: casserole
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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
- In a non-stick skillet, saute' onion and peppers until soft.
- In the meantime, brush the eggplant with olive oil, roast in the oven until slightly tender.
- Add the diced tomatoes to the onions and peppers. Season with salt, pepper and herbs.
- In a large bowl, combine all ingredients, including capers, pine nuts, and olives.
- Place the mixture in a baking dish.
- Cook for 40 minutes at 350 degrees.
- 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.
- Remove from the oven. Sprinkle the bread crumbs over the vegetables.
- Pour the dressing over the bread crumbs.
- Cook for another 10 minutes.
- Let cool and serve.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/sicilian-caponata/
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