Lighter caponata

Lighter Caponata

Lighter Caponata is a delightful twist on the traditional Sicilian dish, offering a medley of sweet, sour, and savory flavors. This version is less oily, allowing the fresh vegetables to shine through. It’s perfect as a side dish, appetizer, or even a main course when paired with crusty bread.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons capers, drained
• 1/4 cup green olives, sliced
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced eggplant and cook for about 5 minutes, stirring occasionally, until it begins to soften.
3. Stir in the red and yellow bell peppers, onion, and garlic. Cook for another 5 minutes until the vegetables are tender.
4. Pour in the diced tomatoes, capers, and olives. Mix well.
5. Add the red wine vinegar and sugar. Season with salt and pepper to taste.
6. Simmer the mixture for 15 minutes, stirring occasionally, until the flavors meld together.
7. Remove from heat and let it cool slightly before serving.
8. Garnish with fresh basil leaves before serving.

Additional Notes

For a spicier version, add a pinch of red pepper flakes. You can substitute the eggplant with zucchini for a different texture. This dish can be served warm or at room temperature, making it versatile for any occasion.

Nutritional Information

Estimated per serving: 150 calories, 10g fat, 15g carbohydrates, 3g protein, 5g fiber.

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