- Preparation Time20 mins
- Cooking Time40 mins
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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