Ingredients
Scale
- 4 aubergine (eggplant)
- 4 peppers
- 2 onions
- 2 to matoes
- 1 stalk of celery
- 50 g 2 oz/½ cup Sicilian capers
- extra virgin olive oil to taste
- sea salt to taste
- 1 cup of apple cider vinegar
- 4 tbsp light brown sugar
- sprig of basil
- 4 –6 rustic bread
Instructions
- Preheat oven to 180°C (374°F/Gas 4)
- Wash and slice the aubergine (eggplant), peppers, onions and tomatoes.
- Cut the celery into thin pieces.
- Arrange the vegetables in a baking dish and top with capers, a sprig of basil, olive oil and salt to taste.
- Bake in oven at 180°C (374°F/Gas 4) for 30 minutes.
- Take the pan from the oven, add the apple cider vinegar and brown sugar.
- Stir and cook for another 30 minutes. Once cooked, take out of the oven and let cool.
- Cut bread in half, fill with the caponata and serve
- Category: Pane