Quick Caponata Salad [ 35 min ]
Bringing the vibrant essence of Mediterranean cuisine to your table, this Quick Caponata Salad is a perfect blend of savory and sweet. Tender eggplant, crisp bell peppers, and flavorful olives create a harmony of textures, while a hint of fresh basil ties it all together. This salad not only delights the palate but also offers a nutritious punch, making it an excellent choice for a light meal or a hearty side dish. Crafted to fit into your busy schedule, it’s a simple yet impressive dish that’s ready in just 35 minutes.
Ingrédients
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup capers, drained and rinsed
- 1/2 cup green olives, sliced
- 1/4 cup red wine vinegar
- 1/4 cup tomato paste
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced eggplant and cook until tender, about 8-10 minutes.
- Add the red and green bell peppers, red onion, and garlic to the skillet. Cook, stirring frequently, until vegetables are softened, about 5 minutes.
- Stir in the capers, olives, red wine vinegar, tomato paste, sugar, salt, and black pepper.
- Reduce the heat to low and simmer for another 10 minutes, allowing the flavors to meld together.
- Remove from heat and let the salad cool to room temperature. Stir in the fresh basil just before serving.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 15gProtéines: 3gFat: 9gSucre: 7g
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