Ingredients with Measurements:
- 1 eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup capers, drained
- 1/4 cup pitted kalamata olives, chopped
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Baking sheet
- Large mixing bowl
- Wooden spoon
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the diced eggplant, red bell pepper, yellow bell pepper, red onion, and minced garlic.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. Spread the vegetables out in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and lightly browned.
5. In a small mixing bowl, whisk together the red wine vinegar, capers, chopped kalamata olives, tomato paste, honey, and dried oregano.
6. Pour the dressing over the roasted vegetables and toss to coat evenly.
7. Season with salt and pepper to taste.
8. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 180
Fat: 14g
Carbohydrates: 14g
Protein: 2g
Sodium: 490mg
Sugar: 9g
Fiber: 4g
Substitutions for ingredients:
- You can use zucchini or yellow squash instead of eggplant.
- You can use any color bell pepper you prefer.
- You can use red wine or balsamic vinegar instead of red wine vinegar.
- You can use green olives instead of kalamata olives.
Variations:
- Add 1/4 cup of raisins or currants for a touch of sweetness.
- Add 1/4 cup of pine nuts or slivered almonds for a crunchy texture.
- Add 1/4 cup of chopped fresh basil or mint for a burst of freshness.
Tips and tricks:
- Make sure to cut the vegetables into evenly sized pieces so they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- You can make this recipe ahead of time and serve it cold or at room temperature.
- This dish pairs well with crusty bread or grilled chicken.
Storage instructions:
Store the roasted vegetable caponata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the caponata in a skillet over medium heat and cook until warmed through.
Presentation ideas:
Serve the roasted vegetable caponata in a large bowl or on a platter, garnished with chopped fresh parsley.
Garnishes:
Garnish with chopped fresh parsley.
Pairings:
This dish pairs well with crusty bread or grilled chicken.
Suggested side dishes:
- Grilled chicken
- Crusty bread
- Roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the caponata is too acidic, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Caponata is a traditional Sicilian dish that typically includes eggplant, tomatoes, and capers. This roasted vegetable caponata recipe puts a twist on the classic dish by using roasted bell peppers and onions.
Flavor profiles:
This dish is savory, tangy, and slightly sweet.
Serving suggestions:
Serve the roasted vegetable caponata as a side dish or as a vegetarian main course.
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Region: Italian