Summer Caponata
My Summer Caponata recipe is filled with delicious summer vegetables! This Sicilian recipe is comprised of eggplant, peppers, celery, olives, tomatoes as well as briny olives and capers. These vegetables are slowly cooked together and served at room temperature or chilled with basil and pine nuts. Serve this healthy summer recipe as is, or top with high-quality canned tuna for a protein boost.
Ingredients
- 1 medium Italian eggplant cut into 2-centimetre cubes
- 4 sweet tooth peppers cut into 1-centimetre pieces (or substitute with 2 bell peppers)
- ½ yellow onion cut into 1-centimetre pieces
- 3 stalks celery cut into 1-centimetre pieces
- 1 tablespoon tomato paste
- 2 red tomatoes cut into 2-centimetre cubes
- ½ cup sliced green olives rinsed
- 2 tablespoons capers rinsed
- 2 ½ teaspoons sea salt divided
- ½ teaspoon ground black pepper divided
- ½ cup olive oil divided
- 2 teaspoons granulated white sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 4 large basil leaves julienned
- ¼ cup pine nuts toasted
- 1 can tuna packed in olive oil optional
Instructions
- Place the cubed eggplant into a colander. Sprinkle evenly with 2 teaspoons of sea salt. Set aside while you prepare the rest of the vegetables.
- After 10 minutes, rinse the eggplant under cold water. Once rinsed, pat the eggplant completely dry between several sheets of paper towels. Set aside.
- Heat a large frying pan over medium heat and add ¼ cup olive oil. Once hot, add the drained and dried eggplant. Fry for 5 minutes, stirring often. Sprinkle with ¼ teaspoon of sea salt and ¼ teaspoon ground black pepper. Toss to combine and cook for another 5 minutes. Once the eggplant has softened, reduce the heat to low and place on another burner.
- Heat another large frying pan over medium heat. Once hot, add the remaining ¼ cup olive oil followed by the onion and celery. Fry for 5 minutes, stirring often. Add the peppers, and the remaining ¼ teaspoon of sea salt, and ¼ teaspoon black pepper, and fry for another 5 minutes, stirring often.
- Add the tomato paste to the pan and fry for 1 minute, then toss with the vegetables. Add the fresh tomatoes and cook for 5 minutes, until the tomatoes have softened.
- Once all the vegetables have softened, but still have a bit of bite, add the sugar, olives, capers, red wine vinegar, and balsamic vinegar. Toss to combine and cook for 2 minutes. Taste and adjust the seasoning as needed.
- Remove from the heat and let cool to room temperature before garnishing with julienned basil, toasted pine nuts, and tuna if desired. Serve at room temperature or chilled and enjoy!
Video
Notes
- This Summer Caponata will keep for 3 to 4 days in the fridge without tuna. With tuna, it will keep for up to 2 days.
Nutrition
Calories: 249kcalCarbohydrates: 12gProtein: 9gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 4mgSodium: 1026mgPotassium: 444mgFiber: 4gSugar: 7gVitamin A: 2234IUVitamin C: 83mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!