Caponata - Italian Vegetable Stew
recipe

Caponata is a delicious and flavorful Italian vegetable stew, perfect for serving on its own or cold on top of bread.
Preparation Time: 1 hour
Serving Size: 4-6

Ingredients:

- 1 large eggplant
- 2 medium zucchini
- 1 large onion
- 2 bell peppers (e.g., red and yellow)
- 3-4 tomatoes
- 2-3 cloves of garlic
- 100 ml olive oil
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 100 g capers
- Salt and pepper to taste
- Fresh basil for garnish

Instructions:

1. Peel and dice the eggplant. Sprinkle salt on it and let it sit for about 30 minutes.
2. Sauté the chopped onion in olive oil in a large frying pan until it becomes soft.
3. Add the diced eggplant and zucchini, and cook until they start to soften.
4. Add the chopped bell peppers and garlic, and continue cooking for a few more minutes.
5. Stir in the diced tomatoes and mix well. Let it simmer on low heat for about 15-20 minutes.
6. Add the vinegar, sugar, and capers. Mix and season with salt and pepper.
7. Allow the stew to cool slightly before serving. Garnish with fresh basil.

Nutritional Information (per serving):

- Calories: 150 kcal
- Protein: 2 g
- Carbohydrates: 15 g
- Fat: 10 g
- Fiber: 4 g

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