Oven-baked Sicilian Caponata

• 10 minutes to prepare • 90 minutes to cook • Serves 4

Agrodolce III

 

I am aware that not a long time has passed since our last Caponata here, but this was big.

My mother - you may remember that I was born from a little, food-obsessed woman from Sicily -  announced that auntie Rosalba found and tested an amazing recipe for an oven-baked Caponata, which allows to save huge amount of time, with half the calories, and same taste.

I was reluctant to believe it, so she prepared it for me.

It is the absolute truth. All you have to do is wash and chop the vegetables, saute onions and place everything in the oven.

You are not going to miss the original one, and I bet you would not be able to distinguish which is which!

Here are ingredients for a 4-serving recipe:

3 medium eggplants, cubed
2 medium red peppers cut into cubes
2 large onion, chopped
5 cloves garlic, unpeeled
600 g ripe San Marzano tomatoes, peeled
1 chopped celery
3 tablespoons capers packed in salt, rinsed for 30 minutes
2 tablespoons raisins, rinsed for 30 minutes
2 tablespoons white wine vinegar
1/2 tablespoon sugar
2 tablespoons pine nuts
EVO oil
salt and pepper

1. Preheat oven to 200°C
2. In a colander, toss eggplant with several tablespoons of salt. Place colander in sink and let sit 30 minutes, allowing juices to drain. Rinse eggplant under water, then blot dry with a paper towel. Set aside
3. Heat 3 tablespoons of EVO oil in a non-stick pan over high heat. When the oil is hot, add chopped onions, garlic and celery. Make them cook until golden
4. Then, in a large baking tray, mix onions, garlic and celery with all the vegetables: tomatos, peppers, eggplants, pine nuts and toss gently
5. Bake the Caponata at 200°C for 45 minutes
6. Add capers, raisisns, winegar and sugar. Toss, and bake at 160°C for 30 minutes
7. Remove from heat. Let rest, covered, several hours to allow flavors to meld

Nutrition Facts are detailed in the table below. Data is provided per serving.