Exotic Aubergine and Bell Pepper Caponata

This caponata is a symphony of flavors and textures, with the sweetness of the bell peppers, the earthiness of the aubergine, and the brightness of the capers and herbs. It's the perfect dish to serve as a side or appetizer, and it's also great for using up leftover vegetables.

Caponata is a Sicilian dish that has been around for centuries. It is typically made with aubergine, peppers, onions, garlic, and capers, and it is often served as a side dish or appetizer. Our version of caponata is a bit more exotic, using a combination of green and red bell peppers, and we also add fresh basil and parsley for extra flavor. The result is a dish that is both delicious and beautiful.

Prep time: 20 | Cook time: 45 | Serves: 4

Ingredients

• 1 large aubergine, cut into 1-inch cubes
• 1 green bell pepper, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped capers

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the aubergine, peppers, onion, garlic, basil, parsley, and capers with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until the aubergine is tender and the peppers are slightly browned.
4. Reduce the oven temperature to 350°F (175°C) and continue to roast for an additional 15-20 minutes, or until the vegetables are caramelized and slightly crispy.
5. Remove from the oven and let cool slightly before serving.

Why It Works

• Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, giving the caponata a rich and complex flavor.
• The addition of fresh herbs and capers adds a bright and herbaceous flavor to the caponata.
• The caponata is easy to make and can be served warm or cold, making it a great dish for any occasion.