Oil-Free Sicilian Caponata
Servings: 8 People
Calories: 96kcal
This oil-free Sicilian caponata combines tender eggplant, tomatoes, olives, capers and raisins in a sweet-and-sour agrodolce sauce. Serve it warm, chilled or at room temperature with crostini, pasta or alongside beans for a simple plant-based meal.
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Equipment
- Dutch oven or large covered baking dish
Ingredients
- 1 Eggplant (aubergine) large peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
- 1 Red onion large cut into 1/2-inch dice
- 1 Poblano pepper cut into 1/2-inch dice
- 3 Celery ribs cut into 1/2-inch dice
- 2 Zucchini cut into 1/2-inch dice
- ½ cup Green Olives large sliced in half or jumbo quartered
- 6 Garlic cloves thinly sliced
- 1 Fennel bulb cut into 1/2-inch dice or use 1 teaspoon ground or whole fennel seeds
- Pinch Crushed red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground mustard
- 1 teaspoon Italian seasoning mix
- 1 15 oz can Fire-roasted diced tomatoes
- ¼ cup water
- 1 6-ounce can tomato paste
- 2 tablespoons agave
- ¼ cup red wine vinegar
- ¼ cup golden raisins roughly chopped if large
- ¼ cup capers rinsed
- crostini
Instructions
- Preheat the oven to 400 degrees F. Chop vegetables into 1-inch cubes and place them in a large bowl.
- Cut the green olives in half and add to the chopped vegetables.
- If the golden raisins are large, chop them into smaller pieces. Same with the capers, if they are large, chop them into smaller pieces. Add both to the chopped vegetables and toss to mix.
- In a medium-sized bowl, combine 1/4 cup water, roasted diced tomatoes, all spices, tomato paste, agave, and vinegar. Pour over chopped vegetables and combine to coat all pieces.
- Transfer to a large baking dish and cover with foil. Bake until vegetables are fork-tender but not mushy, approximately for 40 minutes. Uncover for the last 5 minutes of baking.
- Serve immediately. You can also serve at room temperature. You can also make it ahead and reheat it at 350℉ for 15 minutes.
Notes
This is wonderful served on crostini at room temperature too. I have also added orecchiette or penne at the time of serving or added later when reheated.
Nutrition
Calories: 96kcal
