This recipe is inspired by the traditional Sicilian dish, Caponata. It’s a vibrant celebration of summer’s bounty, combining tender vegetables, bold seasonings, and hearty chickpeas for a flavorful, protein-packed meal. Serve it with rice, mashed potatoes, or crusty bread for a satisfying dish.

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Ingredients

Main Ingredients:

• 2 cups cooked chickpeas
• 1 large eggplant
• 2 zucchinis, sliced
• 1 medium onion, diced
• 1 red bell pepper, cut into large chunks
• 3 garlic cloves, minced
• 2 San Marzano tomatoes, mashed

Seasonings:

• 2 tbsp capers
• ½ tsp oregano
• ½ tsp rosemary
• 1 tsp paprika
• 2 tbsp balsamic or red wine vinegar
• ¼ tsp salt (plus more for sweating the eggplant)
• Black pepper to taste

Other:

• Oil for sautéing

Preparation

1. Prepare the Eggplant:
• Cut the eggplant in half, then quarter each half, and slice into thick wedges.
• Place the slices in a large bowl, sprinkle generously with salt, and let sit for 10–15 minutes.
• Rinse the eggplant under running water and squeeze gently to remove excess liquid.
2. Sauté the Bell Peppers:
• Heat 1–2 tablespoons of oil in a large skillet over medium heat.
• Add the red bell pepper chunks and sauté until soft and golden brown. Remove from the skillet and set aside.
3. Cook the Eggplant:
• Add 3 tablespoons of oil to the skillet and stir in the eggplant wedges.
• Sauté, stirring often, until the eggplant is tender and slightly charred. Remove from the skillet.
4. Sauté the Zucchini and Onions:
• If needed, add a bit more oil to the skillet.
• Add the diced onion and zucchini, and cook until the zucchini is soft and the onions begin to caramelize.
5. Combine the Vegetables:
• Return the bell peppers and eggplant to the skillet.
• Stir in the cooked chickpeas and mix until evenly combined.
6. Add Seasonings and Sauce:
• Add oregano, rosemary, paprika, balsamic or red wine vinegar, crushed tomatoes, minced garlic, and capers.
• Stir well to coat everything in the sauce.
• Season with freshly ground pepper and additional salt to taste.
7. Serve:
• Serve the caponata hot or at room temperature. Pair with rice, mashed potatoes, or crusty bread slices for a complete meal.

Hot Tips:

• Eggplant Sweating: Salting and sweating the eggplant removes bitterness and excess moisture, ensuring a tender and flavorful result.
• Customizations: Add olives or a handful of raisins for a sweet-savory twist.
• Make Ahead: This dish tastes even better the next day as the flavors meld, making it a great meal-prep option.

Enjoy the medley of flavors and textures in this delicious Chickpea Caponata!