Description
A lighter take on a Sicilian classic. Sweet, tangy roasted vegetables make a vibrant side.
Ingredients
Units
Scale
- 4 eggplants
- 4 red bell peppers
- 2 onions, chopped
- 2 ripe tomatoes
- 1 stalk of celery
- 1 cups (237 ml) large Sicilian capers (or sliced, pitted green olives if you cannot find capers)
- extra virgin olive oil to taste
- Salt
- 1/2 cups (118 ml) apple cider vinegar
- 4 tablespoons light brown sugar
- 1 sprig of basil
Instructions
- Wash and coarsely chop the eggplants, peppers, onions, and tomatoes. Cut the celery into thin pieces.
- Arrange the vegetables in a baking dish and top with capers, a few sprigs of basil, olive oil, and salt to taste.
- Bake in the oven at 180°C (350°F) for 30 minutes.
- Remove the pan from the oven, add half a cup of apple cider vinegar and four tablespoons of brown sugar.
- Stir and cook for another 30 minutes.
- Remove from the oven and let cool.
Notes
- For deeper flavor, roast the vegetables at a higher temperature (400°F) for the first 15 minutes before reducing to 350°F for the remaining time.
- If you prefer a less intense vinegar flavor, start with ¼ cup of apple cider vinegar and add more to taste at the end.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 3