Sun Dried Tomato-pinenut Caponata Recipe
Make Sun Dried Tomato-pinenut Caponata Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Flavorings
Method
Preparation
- 1
Prepare the Vegetables
Dice the eggplant, red bell pepper, and zucchini into small cubes. Finely chop the onion and garlic.
- 2
Soak the Sun Dried Tomatoes
If using dry sun dried tomatoes, soak them in warm water for about 15 minutes until softened, then chop them into small pieces.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5 minutes until slightly softened.
- 4
Add Remaining Vegetables
Add the chopped onion, garlic, red bell pepper, and zucchini to the skillet. Continue to cook for another 5-7 minutes, stirring occasionally, until all vegetables are tender.
- 5
Combine Flavorings
Stir in the chopped sun dried tomatoes, balsamic vinegar, salt, and black pepper. Cook for an additional 3-4 minutes to allow the flavors to meld.
- 6
- 7