Caponata agrodolce

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves10
  • DifficultyMedium
250ml olive oil, for frying, plus more if needed
3 medium aubergines, cut into small dice
3 small green courgettes, quartered and cut into 0.5-cm pieces
3 small yellow courgettes, quartered and cut into 0.5-cm pieces
2 onions, chopped 0.5-cm pieces
2 tbsps caster sugar
6 celery ribs, cut into 0.5-cm slices
3 cloves garlic, thinly sliced
350ml red wine vinegar
225g roasted red peppers, thinly sliced
225g kalamata olives, pitted and chopped
225g capers
Salt and freshly ground black pepper
2 tbsps chopped fresh parsley leaves
2 tbsps chopped fresh oregano leaves
475ml prepared tomato sauce
1) In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.

2) Make the "agrodolce." Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.

3) While vegetables are still warm, combine with the roasted capsicums, olives, and capers. Pour the agrodolce vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and tomato sauce and stir.

4) Serve the caponata at room temperature.

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