Sweet Pepper Caponata
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 214, total fat 18 G., saturated fats 3 G., proteins 1 G., carbohydrates 12 G., fiber 2 G., cholesterol 0 mg, sodium 303 mg, sugar 8 G.
Calories 214, total fat 18 G., saturated fats 3 G., proteins 1 G., carbohydrates 12 G., fiber 2 G., cholesterol 0 mg, sodium 303 mg, sugar 8 G.
The star of this vegetable stew isn't the eggplant, traditional for Sicilian caponata, but the bell pepper. Roast it until blackened, then peel off the charred skin, toss the tender pepper with raisins, capers, and arugula, and serve as an appetizer or side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 red bell peppers, halved and seeded
- 0.5 cups extra-virgin olive oil + extra for drizzling
- 1 small onion, chopped
- 1/4 cup raisins
- 2 tbsp. dried capers
- 2 tablespoons balsamic vinegar
- 2 cups arugula
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Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to broil. Place the red peppers on a baking sheet. Drizzle with a little olive oil and toss to lightly coat; season with salt and pepper.
- Grill the peppers skin-side up until blackened. Transfer to a bowl, cover, and let them steam and cool for at least 15 minutes. Peel off the skins and cut the peppers into pieces.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 8 minutes.
- Remove from heat, add pepper, raisins, capers, and vinegar, and stir. Season with salt and pepper to taste. Toss with arugula and serve.
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