Caponata with Capers

A really tasty, out-of-the-ordinary dish — exactly what you're after!

Recipe author

Servings:

Eggplant

600

Bell peppers

600

Garlic

Tomato paste

0.5

Capers (salt-packed, rinsed)

White wine vinegar

0.25

Sugar

Parsley (1 sprig)

Olive oil

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 33 % 5 g

Carbohydrates 53 % 8 g

70 kcal

GI: 88 / 0 / 13

This recipe makes a wonderful dish that works as a side for meat, poultry, or fish — or simply on its own for breakfast or supper. Here's how caponata with capers comes together. Dice the eggplant and bell peppers. Pour 2 tablespoons of oil into a large skillet and fry the eggplant first for 5–7 minutes, salting it lightly; work in batches if you need to. Move the cooked eggplant to a large plate. Add the remaining oil to the skillet and fry the peppers. After about 10 minutes, stir in the chopped garlic. Fry a couple more minutes, then add the tomato paste, capers, and pepper. Cover and simmer the mixture, stirring now and then. Meanwhile, make the dressing: in a small saucepan, combine the vinegar and sugar and cook for about five minutes, until it reduces by half, then take it off the heat. Transfer the stewed peppers to the plate with the eggplant and pour the vinegar dressing over everything. Season with salt and pepper, mix well, and turn the caponata out into a serving dish. Garnish with parsley leaves. Your caponata with capers is ready.

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