Description
A vibrant, tangy-sweet Sicilian-inspired vegetable caponata loaded with fresh produce and bold Mediterranean flavors.
Ingredients
Scale
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 stalk celery, sliced
- 4 cloves garlic, sliced
- 1 red pepper, diced
- 1 yellow squash, diced
- 1 large zucchini, diced
- 1 plum tomato, diced
- 8oz tomato sauce
- 1/4 cup sliced Castelvetrano olives
- 2 tbsp capers
- 1/4 cup red wine vinegar
- 1–2 tbsp sugar
- Salt and pepper, to taste
- 1 tbsp tomato paste
- 1/3 cup chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and celery until softened.
- Add garlic and cook for another minute.
- Stir in red pepper, squash, and zucchini. Cook until slightly tender.
- Add plum tomato and tomato sauce. Simmer for 5 minutes.
- Stir in olives, capers, vinegar, sugar, tomato paste, salt, and pepper.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Finish with chopped parsley before serving.
Notes
Taste and adjust sugar or vinegar for balance. Best served warm or at room temperature with crusty bread or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: caponata, vegetables, Mediterranean, vegan, side dish