Caponata is a typical Sicilian dish, a set of vegetables seasoned with tomato sauce, celery, onion, if you want olives and capers.There are numerous variations, in sweet and sour sauce or not depending on the ingredients. Very similar in Tuscany we have the Gurguglione.
Here we follow a simplification often prepared in our family, excellent for being served alone, as a sauce for pasta or on a slice of bread.Perfect to be served with Pickled Eggs Watch the Video on Toscana Mia Youtube Channel.
Ingredients: Aubergines /Eggplant 1 Courgette/ Zucchini 5
Potatoes 2 Bell Pepper/Pepper/Capsicum 1 Peeled tomatoes gr. 300
Onion ½ Garlic cloves 2 Extra Virgin Olive Oil 2 tbsp.
Salt 2 pinches Pepper 1 pinch Oregano 1 pinch
Cut all the vegetables into pieces the size you prefer.
Chop the onion and garlic.
Pour the oil in a saucepan.
Soften the chopped onion and garlic in the oil.
Add the peppers, leave to cook for 5 minutes.
Add the other vegetables, salt and pepper and leave to stew for 5 minutes.
Add the peeled tomato.
Cook it for 30 minutes at medium temperature.
During this time, if the vegetables do not release enough liquid and it’s becoming too dry, let’s add a glass of water.
In the last 5 minutes, add the oregano and finish cooking.
Suggestion: You can substitute basil to oregano.
Video on Toscana Mia Youtube Channel.