Vegetable caponata recipe of of 28-06-2016 [Updated on 19-01-2017]
The vegetable caponata is a variant of the classic Sicilian caponata. Instead of using only aubergines, this recipe uses all the seasonal vegetables, courgettes, peppers, tomatoes, carrots, obviously combined with the sweet and sour dressing that gives the vegetables a unique flavor. There vegetable caponata it can be enjoyed as a side dish to the most varied dishes, or accompanied by slices of homemade bread or, as a condiment for pasta. You can eat it hot, slightly warm or even cold. In short, as you can see, it is a truly versatile dish that you can appreciate in multiple ways and use as a jolly on your table, as long as you like sweet and sour flavors of course;) Today double recipe, so come back and see me later because you will find a new proposal , we will re-read in a while: *
How to make vegetable caponata
Wash and clean all the vegetables and cut them into cubes.
Pour plenty of oil into a large pan, heat it up and fry the aubergines until they begin to soften and brown.
Also add carrot, courgette and pepper.
Add salt, mix and bring the added vegetables halfway through cooking, then lift them with a skimmer and set aside, leaving the oil.
In the same pan, add diced onion and celery and sliced cherry tomatoes. Stir and let it dry, then add basil, chilli, olives and capers and cook.
Also add the fried vegetables, season with salt and cook for a few minutes.
Add the sugar and blend with the vinegar immediately.
Allow to cool, transfer the vegetable caponata to a serving dish, add a little fresh basil and serve.