Angelina’s Caponatina

Caponatina is a traditional Sicilian dish that is often served as an appetizer or side dish. It is known for its sweet and sour flavors, which come from the combination of vinegar and sugar.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Angelina’s Caponatina

Cooking Method: Baking, Frying Cuisine: Italian Courses: Appetizer, Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Eggplant
• 200 gram Zucchini
• 200 gram Bell pepper
• 150 gram Onion
• 400 gram Tomatoes
• 100 gram Olives
• 50 gram Capers
• 2 teaspoon Red wine vinegar
• 1 teaspoon Sugar
• 4 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 10 gram Basil leaves

Instructions

1. Preheat the oven to 200°C.
2. Cut the eggplant, zucchini, bell pepper, and onion into small cubes.
3. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the eggplant, zucchini, bell pepper, and onion. Cook until softened, about 10 minutes.
4. Transfer the cooked vegetables to a baking dish. Add the tomatoes, olives, capers, red wine vinegar, sugar, salt, and pepper. Mix well.
5. Bake in the preheated oven for 30 minutes.
6. Remove from the oven and let it rest for 10 minutes.
7. Garnish with fresh basil leaves before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 22g8%

Sugars 12g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.