caponata
a satisfying vegetarian dish from ChefsBest
Made with Tomato & Basil Pasta Sauce
This sauce is crafted from flavorful Rossoro Tomatoes and uniquely delicate and sweet basil. The combination of rich tomatoes and fragrant basil brings magic to any meal.
Medium
Ingredients
-
6
tbsp
extra virgin olive oil
-
1
lb
Globe eggplant
(ends removed, cubed into 1-inch pieces)
-
2
cups
diced yellow onion
(about ½-inch pieces)
-
1
each
fennel bulb
(diced into ½-inch pieces)
-
2
oz
celery
(diced into ½-inch pieces)
-
6
each
mini sweet peppers
(or 1 large red bell pepper)
-
1
Tsp
minced garlic
-
2
cups
Mutti® Tomato & Basil Pasta Sauce
-
1/4
cup
red wine vinegar
-
1
Tbsp
sugar
-
1
Tsp
salt
-
1/4
Tsp
freshly ground black pepper
-
1/4
cup
green pitted olives
(cut into rings)
-
1/4
cup
capers
(rinsed and strained)
-
1/3
cup
pine nuts
-
10
fresh basil leaves
(rolled and cut into ¼strands)
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caponata: Method
- In a deep frying pan, heat 4 tablespoons of olive oil over medium high heat. Once the oil is hot, add the eggplant and stir to coat with the oil. Continue to cook for another 10 minutes, making sure to stir frequently. At this point, the eggplant should have collapsed and appear slightly charred. Remove from the pan and set aside.
- In the same pan, drizzle in the remaining 2 tablespoons olive oil and add the onion, fennel, and celery. Sauté for about three minutes.
- Next, add in the mini sweet peppers and sauté for 2 minutes. Add the minced garlic and sauté for a further minute.
- Add the Mutti® Tomato & Basil Pasta Sauce, red wine vinegar, sugar, salt and black pepper. Bring the mixture to a simmer, then reduce the heat to medium, uncovered, stirring frequently for about 9 minutes.
- Add the green olives and capers. Lower the heat to medium-low; stir in the pine nuts and half of the basil leaves to heat through.
- Remove from the heat and place onto a serving plate, garnish with the remaining basil leaves. Serve hot or cold as an appetizer on top of toasted bread, as a side dish or with pasta.