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Recipes

CAPONATA

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Preparation: 15 minutes.
Cook time: 60 minutes.
Servings: 4 servings

Ingredients

For1 medium eggplant, unpeeled, cubed

1 celery stalk, diced

1 medium onion, chopped

2 red bell peppers, diced

125 ml (½ cup) olive oil

45 ml (3 tbsp) red wine vinegar

15 ml (1 tbsp) sugar

About 20 grape tomatoes (1 551 ml package), halved

Salt and pepper

30 ml (2 tbsp) chopped Italian parsley

For serving

A few chopped fresh basil leaves, for garnish

Grilled baguette slices

Preparation

  1. Position the oven rack in the center. Preheat the oven to 200°C (400°F). Line a medium baking sheet with parchment paper.
  2. Place all the ingredients (except parsley) on the baking sheet, season with salt and pepper, and toss well to coat the vegetables in oil.
  3. Roast in the oven, gently stirring the vegetables every 15 minutes. Remove the baking sheet when the vegetables are slightly roasted.
  4. Add the parsley and mix well.
  5. Garnish with fresh basil leaves and serve on grilled baguette slices as an appetizer.
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