Caponata
All the flavors of Sicily here in this classic Sicilian side dish! Enjoy on it’s own as a side dish, or serve with pasta, potatoes, or have it on a sandwich. Di
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at laurasvegantable.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Wooden spoon
- Mixing bowl
- Serving bowl
- Serving platter
- Spoon
Ingredients
- 1 stalk of celery, chopped
- 1 medium eggplant cut into 1" pieces
- 1 pint of cherry tomatoes cut in half or about 6 small tomatoes, cut into uniform pieces
- 1/4 cup olive oil
- 3 cloves garlic, thinly sliced
- salt to taste
- 2 tablespoons capers
- 1/4 cup white balsamic vinegar
- 1 sprig of fresh oregano torn into small pieces
- 1/2 cup pitted olives, sliced in half (I used Sicilian Castelvetrano olives and cut around the pit)
- basil leaves for garnish
