Sicilian Caponata with Molasses: A Flavorful Vegetable Stew
1 hour 5 minutes
1136 reads
About Sicilian Caponata with Molasses: A Flavorful Vegetable Stew
Experience a twist on the classic Sicilian Caponata with this delicious vegetable stew! Instead of traditional vinegar, we're using molasses for a unique depth of flavor that complements the sweetness of the roasted vegetables. This recipe is perfect for a vegetarian main course or a flavorful side dish.The vibrant colors and textures of the eggplant, zucchini, bell peppers, and olives create a feast for the eyes as well as the palate. Simple to prepare, yet bursting with authentic Sicilian taste, this Caponata is sure to become a family favorite.Get ready to enjoy the warm, comforting flavors of Sicily, elevated with a touch of unexpected sweetness. Buon Appetito!
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Recipe Time & More
Prep25 minutes
Cook40 minutes
Total1 hour 5 minutes
Ingredients
Vegetables
- 1 large Eggplant also known as aubergine, thickly sliced
- 1 Courgette thickly sliced
- 1 Zucchini green, thickly sliced
- 1 Bell Peppers deseeded and sliced, red
- 1 Bell Peppers deseeded and sliced, yellow
- 1 Bell Peppers deseeded and sliced, green
- 1 Celery finely chopped, stalk
- 1 large Onion cut into large wedges, red
Sauce & Seasoning
- 4 tbsp Olive Oil 3 tbsp plus 1 tbsp extra virgin olive oil
- 1 tsp Chili Flakes
- 4 clove Garlic minced
- 250 gm Tomatoes thickly sliced
- 1 tbsp Tomato Puree
- 250 ml Vegetable Stock or as needed
- 1/2 tbsp Molasses
- 1/2 tbsp Caster Sugar
- Salt to taste
- Pepper black, freshly ground, to taste
Instructions
Prepare the Vegetables
- Preheat oven to 230°C (450°F). Toss eggplant, courgette, zucchini, and bell peppers with 1 tbsp extra virgin olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes, flipping halfway through, until lightly browned.
Sauté Aromatics
- Heat 3 tbsp olive oil in a large pan. Add red onion, chili flakes, and garlic; sauté for 5 minutes until softened.
Simmer the Sauce
- Add sliced tomatoes and tomato puree to the pan. Simmer gently for 10 minutes to reduce the sauce. Stir in vegetable stock.
Combine and Finish
- Add molasses and sugar to the sauce. Stir in the roasted vegetables, capers, celery, raisins, pine nuts, almonds, and black olives (if using). Simmer for 15 minutes, or until heated through and flavors have melded.
Serve
- Season with salt and pepper to taste. Serve hot, garnished with extra pine nuts or herbs if desired. Enjoy with crusty bread like ciabatta.
Recipe Notes
Expert Tips for the Best Sicilian Caponata
- For extra smoky flavor, char the eggplant and peppers over an open flame before roasting.
- Don't overcrowd the pan when sautéing the onions and garlic; work in batches if necessary to ensure even cooking.
- If the stew becomes too thick, add a little more vegetable stock to reach your desired consistency.
- Allow the Caponata to cool slightly before serving to allow the flavors to meld further.
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Recipe Nutrition
Calories: 144kcalCarbohydrates: 29gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 451mgPotassium: 1022mgFiber: 8gSugar: 16gVitamin A: 2224IUVitamin C: 149mgCalcium: 70mgIron: 2mg
Chef Reetu Uday Kugaji
Articles: 20
3 Comments
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I’m in love with this recipe already!
Such a delicious dish! Thank you.
Absolutely mouthwatering! Thanks for sharing.