Baked Caponata al forno is a key of my Summer table.
Caponata, a staple of Sicilian food and the Mediterranean Diet, is a triumph of scents, a simple ritual in which fresh vegetables are a key ingredient and the art of knowing how to dose the bittersweet (agrodolce) defines the success of the recipe.
There are different versions of this dish, which evolved according to the times and customs of the cities of the Island. The traditional Sicilian dish gets its unique sweet and sour flavor from sugar mixed with vinegar. The classic Caponata is fried. I propose the healthier baked version. Lighter but just as tasty.
Usually, Caponata, is served as appetizer or side dish. You can also enjoy it with pasta for a rich main course. Great over a slice of rustic warm bread or for stuffing Italian paninis, fits perfectly as a side dish with vegetable dishes such as soy or seitan burgers.
Baked Caponata al forno: Ingredients
4 purple eggplants (aubergines)
4 red and yellow bell peppers
1 stalk of celery
50 g (2 oz) Sicilian desalted capers
Extra virgin olive oil, to taste
Pinch of sea salt
1 glass of apple cider vinegar
3 tablespoons light brown sugar
Sprig of basil
Baked Caponata al forno: Method
- Wash and slice the eggplants (aubergines), bell peppers, onions and tomatoes. Cut the celery into thin pieces.
- Arrange the vegetables in a baking dish and topped with capers, a sprig of basil, olive oil and salt to taste.
- Bake in oven at 180°C (350°F/ gas 4) for 30 minutes. Take out the pan from the oven, add a cup of apple cider vinegar and four tablespoons of brown sugar.
- Stir and cook for another 30 minutes. Once cooked, take out of the oven and let cool.