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Home | Appetizers | Caponata Recipe (Vegetable Caponata)

Caponata Recipe (Vegetable Caponata)

Published: Jul 24, 2017 · Modified: Sep 9, 2020 by Andrea - Leave a Comment

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Check on this post a Vegetable Caponata recipe (Caponata di Verdure), just like the ones we had in Rome!

caponata recipe

When we went to Rome in the beggining of this year we rented an apartment and had most of our dinners at "home". We loved eating antipasti and we always liked to include a delicious Vegetable Caponata (Caponata di Verdure).

Needless to say, when we came back home we had to make a Caponata di Verdure at home. It turned out very good and that's the recipe I'm sharing with you today!

Ingredients

  • eggplant
  • zucchini
  • red Beel pepper
  • yellow bell pepper
  • golden raisins
  • olive oil
  • balsamic vinegar
  • sugar
  • salt and pepper
  • fresh basil leaves

Most recipes we found on the internet asked for tomatoes and carrots but the ones we had in Rome (from Eataly and from a nice market near our apartment) did not include these two ingredients, that's why we didn't include them in our recipe.

caponata recipe

How to make it

  • In a frying pan heat olive oil. Place eggplant, zucchini and bell peppers (all diced). Let them cook for 7 to 10 minutes. Add raisins, vinegar, sugar, a little bit of salt and pepper and cook for 5 to 10 minutes more. Add more salt and pepper, if needed.
  • Remove from heat, add chopped basil leaves and mix. Serve at room temperture.

caponata recipe

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caponata recipe
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Caponata (Vegetable Caponata)

Check on this post a Vegetable Caponata recipe (Caponata di Verdure), just like the ones we had in Rome!
Course Appetizer
Cuisine Italian
Keyword caponata, eggplant, vegetable, zucchini
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 4

Ingredients

  • 1 medium eggplant diced
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2-3 tbsp golden raisins
  • 2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 2 tsp sugar
  • Salt and pepper to taste
  • Fresh basil leaves roughly chopped

Instructions

  • In a frying pan heat olive oil. Place eggplant, zucchini and bell peppers (all diced). Let them cook for 7 to 10 minutes. Add raisins, vinegar, sugar, a little bit of salt and pepper and cook for 5 to 10 minutes more.
  • Add more salt and pepper, if needed.
  • Remove from heat, add chopped basil leaves and mix.
  • Serve at room temperture.
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