Italian Caponata

3 SERVINGS

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INGREDIENTS

1 eggplant
1 small zucchini
1 onion
1 red bell pepper
2 celery stalks
3 garlic cloves
50 g black olives
100 g cherry tomatoes
200 g peeled chopped tomatoes
1 tablespoon tomato paste
1 tablespoon wine vinegar
1 teaspoon cane sugar
Fresh basil
3 pieces of mozzarella
Olive oil
Salt
Pepper

YOU WILL ALSO NEED

Parchment paper

SIDE DISH

Whole grain bread

INSTRUCTIONS

1
Preheat the oven to 200°C.
2
Cut the eggplant into thicker slices, salt them, and let them rest for a few minutes. Then wipe the water off the eggplants with a paper towel and cut them into cubes. Wash, clean, and also cut the zucchini, onion, bell pepper, and celery into cubes. Slice the garlic cloves and olives. Cut the cherry tomatoes in half.
3
Prepare a baking dish lined with parchment paper and transfer the vegetables onto it. Drizzle with olive oil, salt, and place in the oven. Bake until the vegetables are tender, approximately 20 minutes.
4
For the sauce, mix peeled tomatoes, tomato paste, wine vinegar, and sugar in a saucepan. Cook the sauce for a few minutes until the ingredients combine. Season with salt and ground pepper.
5
Assembly: Mix the roasted vegetables with the sauce, fresh basil, serve on a plate, and accompany with mozzarella, drizzle with olive oil, sprinkle with additional basil leaves, and serve with whole grain bread.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!