Eggplant And Pepper Caponata With Basil
serves 2-4
A caponata is a Sicilian relish made of chopped fried vegetables, usually eggplant and peppers, mixed with olives or capers and oil. We roasted these to make the dish a bit lighter but no less tasty.
3 small eggplants, cut into 1/2-inch cubes
4 bell peppers, cut into 1/2-inch squares
3 tablespoons olive oil
salt and pepper
2 tablespoons capers, rinsed and drained
1 tablespoon red wine vinegar
10 fresh basil leaves, thinly sliced
prep: 10 minutes
total: 1 hour
roasting pan
tongs
large bowl
1. Preheat the oven to 500F and put a roasting pan in the oven to preheat. Toss the eggplant and peppers with 2 tablespoons of the olive oil and a sprinkling of salt and pepper. Put them in the oven to roast, turning occasionally, until they're tender and brown in spots, 30-45 minutes.
2. Let the eggplants and peppers cool a few minutes, then toss them in a large bowl with the remaining olive oil, vinegar and basil. Add more salt and pepper to taste. Serve warm, room temperature or cold.
2. Let the eggplants and peppers cool a few minutes, then toss them in a large bowl with the remaining olive oil, vinegar and basil. Add more salt and pepper to taste. Serve warm, room temperature or cold.
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