Caponata Recipe
Guys, this recipe was given to me by my friend Paulo sometime over quarantine and it has quickly become a staple on our table! It’s another plant-based one, nutritious, wholesome and the whole household is a fan.
I also wanted to share this table I found online with the benefits from Egg Plant, the main ingredient in our recipe!
You’ll need
2-3 Egg Plants
3 Peppers of various colors ( I use a green, a red and a yellow or orange one)
Green and/or Black Olives cut in chuncks (full small jar or half of a big one)
1 whole white or yellow onion (I’ve used red and it’s perfectly fine as well)
** Use this as a rough guide, I adapt to what I have at home all the time!
Spices:
Sat, oregano, black pepper, red pepper flakes, 3 garlic cloves mashed (fresh is best but use powder if you don’t have fresh),
1 Tbsp white wine vinegar (I use apple cider vinegar)
1 Tbsp balsamic vinegar
1 cup of Extra Virgin Olive Oil
Prep:
Cut egg plant (soak them in water with salt to cut the rest of the ingredients so they don’t darken), peppers and onion in stripes. Rinse egg plant and add all ingredients to a bowl and mix them together with the spices.
Heat over to 400°. Add all the mixture into a baking tray and cover it with aluminum foil. Bake it for 45 min.
Remove from the oven and mix everything (careful with the steam when you pull out the foil). Cover it again and take it back to the oven for another 30-45 mins. Until the liquid is drained. Watch the video to se what it looks like on the first opening and when it’s ready!
An important thing about this recipe is that you can save it in mason jars in the fridge for months, it’s meant to be served as an appetizer with bread or crackers. We happen to eat it as a main dish over rice or pasta. It works both ways 🙂
Hope yoou enjoy it as much as we do!!
Beijos,
-K
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