Caponata "Agrodolce" (Sweet And Sour)
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 medium
Eggplant (cut into small dice)3 cloves
Garlic (thinly sliced)1.5 cups
Red Wine Vinegar2 tbsps
Sugar1 cup
Capers1
Salt2 tbsps
Oregano Leaves (chopped fresh)2 cups
Marinara Sauce (prepared)Directions:
1
Watch how to make this recipe
2
In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil
3
Cook the onions and the garlic together in the same pan in a little more oil
4
Set all cooked vegetables aside in a large bowl
5
Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes
6
While vegetables are still warm, combine with the roasted peppers, olives, and capers
7
Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat
8
Add salt and pepper to taste
9
Add the chopped herbs and marinara sauce and stir
10
Serve the caponata at room temperature