I was happy to harvest 4 large eggplant and a few red bell peppers from my garden. It’s nice to have a garden and to harvest, but since everything seems to bloom at the same time, I often find myself with a little too much on my hands. Good problem to have you’d say and that’s absolutely true…Especially, when you know just exactly what to do with this pure abundance!
Caponata is a traditional Sicilian vegetable roasted feast, with the eggplant as its main character and beautiful other ingredients, such as red bell peppers, onions, olives, capers and celery as its support actors, creating a rich, shockingly flavourful dish with endless purposes.
You can eat it alone, on a grilled baguette, on naan bread with goat cheese and fresh basil (as shown in the picture), on grilled fish, on pastas, serve it as a dip with crackers…well, you get the idea right? It’s quite versatile!
- -2 big eggplants, diced
- -3 celery branches, chopped
- -1 big onion, chopped
- -2 red bell peppers, diced
- -1 big can of diced tomatoes, with the juice and everything (or 7-8 Italian tomatoes, diced)
- -1/4 cup chopped black olives (I used Kalamata olives)
- -1/4 cup chopped green olives
- -1/4 cup capers
- -1 tsp chili red peppers (optional)
- -3 tbsp balsamic vinegar
- -1-2 tbsp Extra Virgin olive oil
- -1 tbs sugar
- Salt and pepper to taste
- Preheat the oven at 400F.
- On a very big sheet pan (or 2 smaller ones), lined with parchment paper, mix all the ingredients together and arrange on a single layer.
- Bake about 45 minutes, turning the veggies every 15 minutes.
- Let cool and enjoy!