Caponata Di Melanzane Recipe
Roasted blend of eggplant and seasoned Italian vegetables over garlic crostini with baby arugula, goat cheese, pignoli
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Ingredients
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Caponata Ingredients
Method
Caponata Preparation
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, toss the eggplant, zucchini, red bell pepper, onion, and celery with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- 2
Sauté the Garlic
In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
- 3
Combine Ingredients
Add the roasted vegetables to the skillet with garlic. Stir in the canned tomatoes, red wine vinegar, capers, olives, sugar, and additional salt and pepper to taste. Simmer for 10-15 minutes until the mixture thickens.
- 4
- 5
