Ingredients:
For the Caponata:
2 medium eggplants, diced into cubes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 large onion, finely chopped
2 celery stalks, diced
2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
1/3 cup green or black olives, sliced
2 tablespoons capers, rinsed
1/4 cup raisins (optional)
3 tablespoons red wine vinegar
1 tablespoon sugar
Olive oil (divided)-60g
2 garlic cloves, minced
1/4 cup fresh basil, chopped
Salt and black pepper, to taste
Instructions:
Step 1: Cook the Vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplants and sauté until golden and tender, about 5-7 minutes. Remove from the skillet and set aside. Add another tablespoon of olive oil to the skillet. Cook the bell peppers, onion, and celery until softened, about 8-10 minutes. Add the garlic and cook for 1 minute until fragrant.
Step 2: Combine Ingredients
Return the eggplants to the skillet. Add the diced tomatoes, olives, capers, and raisins (if using). Pour the black tea seasoning into the skillet and stir to combine. Let the mixture simmer gently for 10 minutes to blend the flavors.
Step3: Add Sweet and Sour Elements
Stir in the red wine vinegar and sugar. Allow it to simmer for another 5 minutes.
Taste and adjust the seasoning with salt and pepper, if necessary.
Step 4: Garnish and Serve
Remove the skillet from heat and stir in the chopped basil. Drizzle with the remaining olive oil for extra richness.
Enjoy it with crusty bread, as a topping for bruschetta, or alongside grilled meats or fish.
This tea-infused caponata adds a subtle earthy note, giving a modern twist to the traditional Mediterranean dish!