Sicilian vegetable stew known as Caponata Siciliana is flavorful n scrumptious with the goodness of fresh vegetables cooked and stewed to perfection. The twist in the recipe is instead to adding vinegar I have added Molasses to it. Enjoy Cooking!!!!
Baking Time- 15 minutes. Cooking Time: 25 minutes. Preheat the Oven to 450 In a glass bowl toss the Aubergine, Courgette and peppers with the extra virgin olive oil. Add little salt and freshly ground pepper
Spread the vegetables on to a baking tin / sheet/ tray and bake for 15 minutes or until it has attained a brown colour. Turn over the vegetables, for even browning. Remove and Keep aside.
In a heavy bottomed pan heat olive oil add onions, chili flakes and garlic. Sauté for 5 minutes. Add the tomatoes slices, tomato puree and let it simmer gently so that the sauce thickens. Pour in about 250ml vegetable stock.
Add Molasses and sugar. Now add the roasted vegetables, capers, celery stem, raisins, pine nuts, almonds and black olives (Optional)
Simmer for 15 minutes .Adjust seasonings, if required.
Serve piping hot. Goes best with Ciabatta.
Notes
Chef Tips:
Keep the aubergine and courgette in water, in order to prevent it from turning brown i.e. enzymatic browning.
Do not over roast the vegetables, as they may burn and impart burnt flavor to the stew.
You may add green olives, if desired.
Do not stir the vegetables vigorously or the vegetables will mash.