Roasted Caponata
13 ingredients
10 steps
Ingredients
- 1 yellow capsicum, chopped
- 1 zucchini, halved, thickly sliced
- 12 small eggplant, chopped
- 250 g cherry tomatoes
- 1 red onion, cut into wedges
- 1 tablespoon oil
- 12 cup pitted kalamata olive
- 2 teaspoons capers
- 2 tablespoons balsamic vinegar
- 14 cup dry red wine
- 2 garlic cloves, thinly sliced
- 400 g butter beans, drained, rinsed
- 2 tablespoons chopped fresh basil
Directions
-
1Preheat oven to 200C Combine capsicum, zucchini, eggplant, tomatoes and onion in a large roasting dish.
-
2Drizzle with oil.
-
3Roast for 25 minutes, stirring halfway during cooking.
-
4Add olives, capers, vinegar, wine and garlic to vegetables.
-
5Toss gently to combine.
-
6Roast for 10 minutes.
-
7Stir in beans.
-
8Roast, covered, for a further 5 minutes or until beans are heated through and tomatoes have just collapsed.
-
9Stir through basil.
-
10Serve.
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