Quick Caponata

This Italian Caponata is simple and packed with great ingredients.

UNDER 10 MINS

VEGETARIAN

Ingredients

• 1 large aubergine, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup green olives, pitted and chopped
• 2 tbsp capers, drained
• 1/4 cup red wine vinegar
• 2 tbsp tomato paste
• 1 tbsp sugar
• fresh basil leaves, chopped
• pine nuts, toasted

Instructions

1. Heat the olive oil in a large pan over medium-high heat.
2. Add the diced aubergine and cook for about 5-7 minutes, stirring occasionally, until it starts to soften and brown.
3. Add the diced red and yellow bell peppers, chopped red onion, and minced garlic to the pan. Cook for another 5 minutes, until the vegetables are tender.
4. Stir in the chopped green olives and capers.
5. In a small bowl, mix the red wine vinegar, tomato paste, and sugar. Pour the mixture into the pan and stir to combine.
6. Cook for an additional 2 minutes, allowing the flavours to meld together. Season with salt and pepper to taste.
7. Transfer the caponata to a serving dish.
8. Garnish with chopped fresh basil leaves and toasted pine nuts.