How do I make a twist on caponata with roasted red peppers?

Spice up your Caponata with smoky roasted red peppers! Our recipe adds a unique twist to this classic Sicilian eggplant dish. Try it now!

You'll need

Items needed to answer the question, How do I make a twist on Caponata with roasted red peppers. Items include: Red peppers Eggplant Onion Garlic cloves Celery stalks Tomatoes Olive oil Salt Pepper Sugar Fresh basil leaves

Red peppers 2
Eggplant 1
Onion 1
Garlic cloves 2
Celery stalks 2
Tomatoes 2
Olive oil 3 tablespoons
Salt to taste
Pepper to taste
Sugar a pinch
Fresh basil leaves for garnish

Take note
Be careful when handling hot peppers and use gloves if necessary. Also, be mindful of the time needed for roasting the red peppers.

1

Roast the red peppers

Preheat your oven to 450°F (230°C). Place the whole red peppers on a baking sheet and drizzle them with olive oil. Make sure to coat them evenly. Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins become charred and blistered. Remove the peppers from the oven and let them cool.

2

Prepare the Caponata base

While the red peppers are cooling, heat a large skillet over medium heat. Add 2 tablespoons of olive oil to the skillet and sauté the diced eggplant until it turns golden brown. Remove the eggplant from the skillet and set it aside. In the same skillet, add another tablespoon of olive oil and sauté the diced onions until they become translucent. Add the minced garlic, chopped celery, and diced tomatoes to the skillet, and cook for about 5 minutes, until the vegetables soften.

3

Blend the roasted red peppers

Once the roasted red peppers have cooled, carefully remove the charred skins, seeds, and stems. Transfer the flesh of the peppers to a blender or food processor. Blend until smooth, creating a vibrant red pepper puree.

4

Add the roasted red pepper puree

Pour the red pepper puree into the skillet with the sautéed vegetables. Stir well to incorporate the flavors. Bring the mixture to a simmer and let it cook for an additional 5 minutes, allowing the flavors to meld together.

5

Season and serve

Season the Caponata with salt, pepper, and a pinch of sugar to balance the flavors. Give it a taste and adjust the seasoning if needed. Once the seasoning is perfect, transfer the Caponata to a serving dish and garnish with fresh basil leaves. Serve warm or at room temperature.