Roasted Caponata Recipe

Recipe By Slurrp

Roasted Caponata is a traditional Italian dish that combines roasted vegetables with a tangy and sweet sauce. This flavorful dish is made with eggplant, bell peppers, tomatoes, onions, and garlic, which are roasted until tender and caramelized. The roasted vegetables are then tossed in a sauce made with vinegar, sugar, and capers, which adds a delicious tangy and sweet flavor. Roasted Caponata is a versatile dish that can be served as a side dish, a topping for bruschetta, or even as a main course with crusty bread.

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Ingredients for Roasted Caponata Recipe

  • 1/2 Large Eggplant, Diced
  • 1 Bell Peppers, Diced
  • 1 Tomatoes, Diced
  • 1/2 Onion, Diced
  • 2 cloves Cloves Of Garlic, Minced
  • 1.50 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1 tablespoon Vinegar
  • 1 tablespoon Sugar
  • 1 tablespoon Capers

Directions: Roasted Caponata Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.In a large baking dish, combine the diced eggplant, bell peppers, tomatoes, onions, and garlic.
  • STEP 3.Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
  • STEP 4.Roast the vegetables in the preheated oven for about 30-40 minutes, or until they are tender and caramelized.
  • STEP 5.While the vegetables are roasting, prepare the sauce. In a small saucepan, combine vinegar, sugar, and capers. Bring to a simmer over medium heat and cook until the sugar has dissolved and the sauce has thickened slightly.
  • STEP 6.Once the vegetables are roasted, remove them from the oven and let them cool slightly.
  • STEP 7.Transfer the roasted vegetables to a serving dish and pour the sauce over them. Toss gently to coat the vegetables with the sauce.
  • STEP 8.Serve the Roasted Caponata warm or at room temperature. It can be enjoyed as a side dish, a topping for bruschetta, or as a main course with crusty bread.

Cooking Tips

  • Make sure to dice the vegetables into similar-sized pieces to ensure even roasting.
  • You can customize the vegetables used in the caponata based on your preference. Try adding zucchini or mushrooms for extra flavor.
  • For a richer flavor, you can roast the vegetables with a drizzle of balsamic vinegar.
  • Leftover Roasted Caponata can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Roasted Caponata can be served warm or at room temperature.
  • It can be enjoyed as a side dish, a topping for bruschetta, or as a main course with crusty bread.
  • Leftover Roasted Caponata can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
624
calories per serving
38 g Fat4 g Protein62 g Carbs7 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    4g
  • Carbs
    62g
  • Fiber
    7g

MacroNutrients

  • Carbs
    62g
  • Protein
    4g
  • Fiber
    7g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    91mg
  • Iron
    4mg
  • Vitamin A
    819mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    109mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    137mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    < 1mg
  • Phosphorus
    77mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp