Caponata, a vegetable dish consisting of eggplant and bell peppers, is really easy to make considering that you have just to chop everything up, add it to the pot in steps, and let it cook. You get this creamy richness from the eggplant, slight sweetness from the peppers, salt from the capers, and a ton of freshness from all the herbs! It’s really a delicious and simple dish that anyone can make … Yes, anyone! This Sicilian dish is completely customizable, so feel free to experiment with your own additions — some people add sweet vinegar, olives, or beans and sometimes sugar, to offset the tanginess of the vinegar and capers. However you want to eat it, it will be delicious.
Eggplant and Bell Pepper Caponata [Vegan]
- 1/2 cup olive oil (you might not need it all)
- 1 eggplant, medium diced
- 1/2 onion, medium diced
- 1 red bell pepper, medium diced
- 1 green bell pepper, medium diced
- 1 yellow bell pepper, medium diced
- 1/2 cup diced tomatoes (fresh or canned)
- 4 cloves garlic, chopped
- 3-4 tablespoons capers
- 1/2 cup fresh chopped parsley
- 1/2 cup fresh chopped basil
- 1/4 cup golden raisins (optional)
- Salt and pepper, to taste
- Heat about 1/2 of the olive oil (to start) in a large pot. Add your eggplant and onion. Cook for about 10 minutes uncovered. You want your eggplant to release the moisture and begin to brown. Stir as needed.
- Add in all of your bell peppers, tomatoes, garlic, raisins (if using), and capers. Stir to combine and cook, covered, for 10 minutes. Uncover and stir, then cook uncovered for another 5-10 minutes until all vegetables are tender. This step might take longer.
- Turn off the heat and stir in the fresh herbs. Add salt and pepper to taste.
- Serve hot, room temperature, or cold.