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