Discover the vibrant flavors of Sicily with this unique Sicilian Caponata. A colorful mix of eggplant, bell peppers, squash, tomatoes, and fresh herbs is coated in a tangy roasted pepper sauce, creating a sweet, savory, and slightly tangy medley. Perfect as a topping for toasted bread, a side for your meals, or a refreshing appetizer, this Caponata brings the taste of Mediterranean cuisine to your table with minimal effort.
Ingredients – Vegetables:
2 medium globe eggplants, peeled and cubed
1 small yellow squash, diced
1 orange bell pepper, chopped
2 stalks of fennel, finely chopped
5 ripe plum tomatoes, diced
1 handful fresh mint leaves, chopped
Ingredients – Sauce:
½ cup roasted red peppers (jarred or fresh)
3 tbsp coconut sugar (or alternative sweetener)
3 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
½ tsp sea salt
2 tbsp water
Instructions:
Dice 2 medium globe eggplants, 1 small yellow squash, 1 orange bell pepper, 2 stalks of fennel, and 5 ripe plum tomatoes into small, even cubes. Place the vegetables in a large mixing bowl and add a handful of chopped fresh mint leaves. In a blender, combine ½ cup roasted red peppers, 3 tbsp coconut sugar, 3 tbsp apple cider vinegar, 3 tbsp extra virgin olive oil, ½ tsp sea salt, and 2 tbsp water, then blend until smooth. Pour the sauce over the vegetables and stir well to coat everything evenly. Cover and refrigerate for at least 4 hours to allow the flavors to meld. For a more concentrated flavor, optionally dehydrate at 115°F for 2 hours before serving. Serve over toasted artisan bread or crackers.
